Easy Holiday Entertaining: Mini Chicken and Cranberry Fillo Cups
By: Leah Rodrigues
Published: December 17, 2014

Cranberry Chicken Fillo Cups
Courtesy of Betty Crocker
	30 minutes to make
	Serves 15
	Ingredients:
	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
	Directions:
	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.
	Expert Tips:
	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.