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Prep 30min
Total30min
Servings15
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Ingredients
1
package (1.9 oz) frozen mini phyllo shells (15 shells)
1/4
cup chopped dried cranberries
3/4
cup finely chopped cooked chicken breast
1
container (6 oz) 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
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Steps
1
Thaw phyllo shells as directed on package.
2
In medium bowl, mix 2 tablespoons of the cranberries and the remaining ingredients.
3
Spoon generous teaspoonfuls mixture into shells. Garnish with remaining 2 tablespoons cranberries and, if desired, rosemary sprigs.
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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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