CHICKEN FLORENTINE PHYLLO PETITES
4 Tablespoons frozen, chopped spinach, thawed
2 Tablespoons light garlic and herb cheese, such as Boursin
1/2 cup precooked chicken breast
1/4" diced, such as Perdue Chicken Short Cuts (Grilled Italian Style)
Pine nuts, toasted, for garnish
15 Athens® Mini Fillo Shells (1 box)
Squeeze water from thawed spinach and drain onto paper towels.
In a medium bowl, combine spinach, cheese and diced chicken. Mix thoroughly. Fill shells with a heaping teaspoon of mixture. Arrange filled shells evenly on a baking sheet. Bake in preheated 350°F oven for 8-10 minutes. Garnish with toasted pine nuts. Serve immediately.