CHICKEN FLORENTINE

Ingredients
1/2 cup small diced chicken breasts
Dash of salt and pepper
2 teaspoons olive oil, divided
2 teaspoons all purpose flour
2 teaspoons white wine
1/2 cup milk
1/4 cup chopped fresh spinach
1 tablespoon small diced roasted red pepper
15 Athens® Mini Fillo Shells (1 box)
4 teaspoons shredded Parmesan cheese, for garnish

Season the chicken with salt and pepper. In a small skillet, heat oil and sauté chicken 5-7 minutes until fully cooked. Stir in flour, cook for 2 minutes stirring constantly. Add the wine and cook for 1 minute. Add the milk, stirring constantly. Cook for 2-3 minutes until thick and creamy. Add spinach and pepper, cook for an additional 1-2 minutes. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Garnish with 1/4 teaspoon of Parmesan cheese. Serve warm.

Makes 15 Appetizers