Easy Holiday Entertaining: Mini Chicken and Cranberry Fillo Cups

December 17, 2014

Cranberry Chicken Fillo Cups
Courtesy of Betty Crocker
30 minutes to make
Serves 15

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.

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.

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