La Caille Triple Cream and Chicken Filo Cups (12.21.12)

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by Ryan Murray, La Caille


  • 1 cup small diced chicken breasts
  • Dash of salt and pepper
  • 2 tablespoon melted butter
  • 1 each chopped fresh shallot
  • 1 tablespoon minced garlic
  • 2 tablespoons all purpose flour
  • 2 sm wheels of triple cream or brie cheese
  • 1/2 cup heavy cream
  • 1 tbs chopped fresh rosemary
  • 1 tablespoon minced garlic
  • 30 Athens® Mini Fillo Shells (1 box)
  • 4 teaspoons shredded Parmesan cheese, for garnish

Season the chicken with salt and pepper. In a small skillet, heat oil and sauté chicken 5-7 minutes until fully cooked. Stir in flour, cook for 2 minutes stirring constantly. Add the shallots and garlic and cook for 1 minute. Add the cream, stirring constantly. Cook for 2-3 minutes until thick and creamy. Set aside and let rest or chill for future use.

In a large mixing bowl combine diced chicken and cubed triple cream. Toss ingredients with rosemary.  Spoon 1 rounded teaspoon of filling into each Fillo Shell. Baked in a preheated 350 degree oven for 15 min. or until golden brown.  

Garnish with 1/4 teaspoon of Parmesan cheese. Serve warm. Makes 30 Appetizers

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