About 45 minutes before serving,preheat oven to 375 degrees.In small
saucepan over low heat,heat 1 tbsp. butter or margarine until melted.On
work surface,place 1 sheet of phyllo (it should be about 16" x 12"
rectangle).Brush phyllo lightly with some melted butter or margarine.Top
with second sheet of phyllo.Brush 10 oz. custard cup with some melted
butter or margarine.Line custard cup with phyllo;fold edges of phyllo up
and over to form a high ruffled edge.Repeat with remaining phyllo to make 2
cups in all.

For easier handling,place custard cups in jelly roll pan.Bake in oven 10 to
15 minutes until phyllo cups are golden brown.Remove custard cups to wire
rack.

Meanwhile, cut mushrooms into quarters; cut pepper into very thin strips;
coarsely chop watercress; place all the vegetables in medium bowl. Cut
chicken breast into 1" cubes; set aside.

In 10" skillet over medium high heat, in 1 Tbs hot butter or margarine,
cook vegetable mixture until vegetables are tender, stirring constantly.
With slotted spoon, remove vegetable mixture to same bowl. In same skillet
over medium high heat, in 1 Tbs hot butter or margarine, cook chicken with
1/4 tsp salt about 5 minutes or until lightly browned and fork-tender,
stirring constantly. With slotted spoon, remove chicken to bowl with
vegetables. Into drippings remaining in skillet over high heat, stir half
and half, basil, tomato paste and 1/8 tsp salt; cook, stirring constantly,
until mixture boils. Boil about 2 minutes or until liquid is reduced to
about 1/2 cup. Add chicken mixture to skillet; heat through.

To serve, carefully remove phyllo cups from custard cups onto dinner
plates. Spoon chicken mixture into phyllo cups. Garnish with basil sprigs.

Makes 2 servings.