Instructions: Cut chicken breasts into small pieces; place 1/2 of the pieces in container of blender; cover; whirl to paste like consistency. Remove to a medium size bowl; repeat with remaining chicken pieces.

Add water chestnuts, cheese; blend thoroughly. Preheat oven to 400. Stack two leaves of phyllo on work surface; cover remaining phyllo with damp towel to prevent drying. For triangles, 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. Each strip, when folded will form 1 triangle. Repeat with remaining pastry and filling until all are used. Arrange the filled pastries on a buttered jelly roll pan. Brush with butter.

Bake in preheated oven 400 for 15 minutes or until golden brown. Serve hot.

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