La Caille Triple Cream and Chicken Filo Cups (12.21.12)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.