Cranberry Chicken Fillo Cups
Courtesy of Betty Crocker
30 minutes to make
1 package (1.9 oz) frozen mini fillo shells (15 shells)
1/4 cup chopped dried cranberries
3/4 cup finely chopped cooked chicken breast
1 container (6 oz) Yoplait Greek Fat Free plain yogurt
1 tablespoon fresh lemon juice
3 tablespoons chopped walnuts, toasted
2 green onions, chopped (2 medium)
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon salt
Step 1. Thaw fillo shells as directed on package.
Step 2. In medium bowl, mix 2 tablespoons of the cranberries and the remaining ingredients.
Step 3. Spoon generous teaspoonfuls mixture into shells. Garnish with remaining 2 tablespoons cranberries and, if desired, rosemary sprigs.
To make the cups ahead, prepare the filling without the cranberries. Before serving, add the cranberries, fill the shells, and garnish.
You can use chopped fresh Italian (flat-leaf) parsley instead of the rosemary, and use the parsley leaves for a garnish.
To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.