Mini Phyllo Cup Appetizer
with Smoked Chicken
recipe
and photograph by Peggy Bucholz for www.finedinings.com
Recipe Type: appetizer, phyllo dough, mini cups, chicken, won ton wrappers
Prep Time: 30 min
Total Time:30 min
Yield: 15
Ingredients:
1.90 ounce box (15 ct) Athens Mini Fillo Dough Shells*
or
15 wonton wrappers, trimmed 2-1/2-inches,
bake in mini muffin tin at 375 degrees
F. for 7 minutes
1/2 chicken breast, boned and skinned
salt and pepper
a few drops Liquid Smoke
1 tablespoon butter
2 tablespoons finely chopped celery
4 tablespoon thinly sliced scallions
4 tablespoons mayonnaise
Zest from one lemon
2 teaspoons fresh lemon juice
1/4 cup arugula or spinach, sliced 1/4-inch
2 tablespoons almonds, chopped, toasted
Salt and pepper, to taste
Instruction:
Season chicken breast with salt and
pepper, drizzle with liquid smoke; sauté in butter over
medium heat until completely cooked. Remove
from heat, dice finely, put in a small bowl with
chopped celery, scallions, mayonnaise, lemon zest,
lemon juice, sliced arugula, toasted almonds and salt and pepper. Spoon a scant 1 tablespoon
into mini phyllo cup shells or won ton cups.
If not serving immediately, fill just before your guests arrive so that
the fillo shells will be fresh and not soggy.
*Shells
are available at Walmart
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Wine
recommendation: Pinot Gris; Chardonnay |
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