by Ryan Murray, La Caille
Ingredients
- 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
