Mini Fillo 1" Shells filled with Smoked Chicken celery, scallions,

lemon zest, toasted chopped almonds, arugula

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Filled with smoked chicken, celery, scallions, lemon zest, arugula, chopped toasted almonds a super easy appetizer because the shells are already baked. 
I served them with my 8 course Lobster Tail Dinner menu

Mini Phyllo Cup Appetizer
1 inch wide mini fillo shells


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

Ingredients:

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
1 box Athens Fillo Dough (15 ct.) Shells*


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 shells


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 Wine recommendation: Pinot Gris; Chardonnay

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