Ingredients1/2 cup small diced chicken breastsDash of salt and pepper2 teaspoons olive oil, divided2 teaspoons all purpose flour2 teaspoons white wine1/2 cup milk1/4 cup chopped fresh spinach1 tablespoon small diced roasted red pepper15 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