Mini Fillo Shells of Smoked Chicken

they are very tiny

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Filled with wonderful flavors, a super easy hors d'oeuvre because they are already baked.
I served them with my 8 course Lobster Tail Dinner menu

Mini Phyllo Cup Appetizer
they are only 1-inch wide


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Prep Time: 30 min   Total Time:30 min   Yield: 15

Ingredients:

1.90 ounce box (15 ct) Athens Fillo Dough Shells*
or
15 wonton wrappers, trimmed 2-1/2-inches, bake in mini muffin tins 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 with salt and pepper, drizzle with liquid smoke; saute 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 one tablespoon into cups or won ton wrappers.

If not serving immediately, fill just before your guests arrive so that they will be fresh and not soggy.

* available at Walmart, freezer section

Wine recommendation: Pinot Gris; Chardonnay

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