1 lb. boned and skinned chicken breasts
1 (5 oz.) can water chestnuts, drained and finely chopped
1 (5 oz.) pkg. appetizer cheese with garlic and herbs
1/4 tsp. salt (optional)
1 (1 lb.) pkg. phyllo or strudel pastry leaves, thawed
1/2 c. (1 stick) butter, melted

Cut chicken breasts into small pieces; place 1/3 of the pieces in container of electric blender; cover. Whirl to paste-like consistency. Remove to a medium-size bowl; repeat with remaining chicken pieces. (Or, chicken pieces may be very finely chopped.) Add water chestnuts, cheese and salt, if using; blend thoroughly.

Preheat oven to hot (400°). Stack two loaves of phyllo pastry on work surface; cover remaining phyllo with damp towel to prevent drying. For each triangle, cut phyllo lengthwise into 3-inch wide strips, cutting through both leaves; brush with butter.

Place a tablespoon of filling on one end of strip. Fold one corner to opposite side, forming a triangle. Continue folding to other end, keeping a triangle shape. Repeat with remaining pastry and filling until all are used. Arrange the pastries on a buttered jelly-roll pan. Brush with butter. Bake in preheated hot oven at 400° for 15 minutes, or until golden brown. Serve hot.

Note: If you wish, pastries may be filled and shaped, then wrapped and frozen in a single layer until ready to serve. Bake frozen pastries as directed above. Makes 2 1/2 dozen appetizers.

Neat, crisp little packets filled with a savory cheese mixture.