Chicken & Chanterelle Phyllo Cups
photo by roskozero
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
12 phyllo cups
- Serves:
- 4-6
ingredients
- 2 cups chanterelle mushrooms, chopped
- 1⁄4 cup leek, sliced lengthwise & thinly sliced (white part only)
- 2 tablespoons butter
- 1⁄8 teaspoon salt
- 1⁄4 cup white wine
- 8 ounces mascarpone cheese
- 8 ounces cream cheese
- 1 teaspoon garlic powder
- 2 cups cooked chicken, shredded
- 2 tablespoons fresh cilantro, chopped
- 8 ounces phyllo dough
- 1⁄2 - 3⁄4 cup plain breadcrumbs
directions
- Preheat oven to 350 degrees.
- Saute mushrooms, leeks & salt in butter until softened.
- Add white wine & simmer until liquid is absorbed.
- In mixer bowl with wire whip attachment or by hand, combine mascarpone, cream cheese & garlic powder.
- Stir in shredded chicken & cilantro.
- Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
- Remove one phyllo sheet to a flat surface & spray lightly with non-stick cooking spray. Sprinkle with about 1 teaspoon bread crumbs. Remove second sheet, lay over the first sheet, spray & sprinkle with bread crumbs. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).
- Using knife or pizza cutter, cut stack of layered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
- Repeat steps 3 & 4 until all of the phyllo sheets have been used.
- Fill each cup about 2/3 full with chicken & cheese mixture.
- Fill cups the last third with mushroom & leek mixture.
- Sprinkle the top of each cup with remaining breadcrumbs.
- Bake uncovered at 350 degrees for 25-30 minutes.
- Cool for 5 minutes before removing from muffin tin.
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RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.