Sun-Dried Tomato Pesto Chicken Cups |

Summer is in full swing here in the Carolinas! It is HOT, HOT, HOT! Which also means my herb garden is in full force and I am always looking for ways to use those aromatic herbs. You have to keep cutting them to keep them producing! My go-to to use up those herbs is pesto!

If you’re interested check out some of my other pesto recipes below.

Pesto

Arugula Walnut Pesto

30 Minute Sun-Dried Tomato Parsley & Arugula Shrimp Linguine

These chicken cups are an easy and delicious appetizer! Full of flavor from the herbs and sun-dried tomatoes! I made them for a girls get together and they were scrumptious!

Ingredients:

3-4 cooked and shredded chicken breast

1 jar of sun-dried tomatoes packed in oil

1/4 cup of parsley

1/4 cup of oregano

1/3 cup of shredded fresh mozzarella cheese

1 package of frozen phyllo dough

2-3 garlic cloves

1/4 cup of olive oil for thinning

chives for garnish

muffin tin

Yields: 12 cups

Instructions:

Follow thawing instructions on phyllo dough package. Bake chicken in oven at 350 degrees for twenty minutes or until chicken is cooked all the way through. Shred chicken in kitchen aid mixer or with a fork and set aside.
In a food processor or a blender add herbs, garlic cloves, olive oil, salt and pepper to taste and jar of sun-dried tomatoes. Blend until ingredients are smooth and combined.
In a large bowl mix chicken, mozzarella cheese, and sun-dried tomato pesto.
Spray your muffin tin with a non-stick spray. Once your phyllo dough has thawed carefully cut sheets into squares. Then layer the phyllo dough into each tin make a cup. Make sure the dough comes up over the sides.
Repeat for remaining muffin cups. You can fold the phyllo dough it doesn’t have to be perfect.
Spoon 1/4 cup of chicken mixture into each cup then bake at 375 degrees for 12-15 minutes or until your phyllo dough is slightly golden brown.
Garnish with chopped chives and serve warm.

TIP: When working with phyllo it is best to work quickly, make sure oven is preheated and all other ingredients are ready to go. Then wet a paper towel and lay it over the phyllo dough when not working with it. This prevents it from drying out also making it easier to work with.