Chicken and Spinach hor d'ouerves with Sun-dried Tomato Pesto
1 pckgs Phyllo Dough(frozen dessert section in grocery store)
1 pckg fresh spinach
2 or 3 chicken breast boiled and shredded
2 garlic cloves minced
Salt and pepper
Shredded Mozzarella cheese
Diced roasted red peppers
2 or 3 Sun-dried tomatoes(roughly chopped)
3 or 4 leaves of fresh basil
2 garlic cloves
2 tbsp pine nuts
salt and pepper to taste
Preheat oven to 350, cut the phyllo dough into 2 in squares and place in greased mini muffin pans and bake until golden brown or 4 to 5 min. Remove from oven and let cool, in frying pan heat a olive oil coated pan over medium heat and add chopped garlic, spinach,, and salt and pepper and saute until spinach is completely wilted. In each phyllo cup place a small amount of spinach then chicken and then top with mozzarella and roasted red peppers and bake at 400 for 5 min until cheese is melted.
For pesto and everything but olive oil to blender and slowly drizzle with
olive oil increasing speed until everything is combined to a creamy blend.
Either serve pesto on side or drizzle over the top. An alternative is to
use large muffin pans to form the cups and make flaky pot pie style dinner for your friends or family.