As a follow up to Tuesdays post on How to Make Pesto, I thought I would show you what I did with all that pesto. This is actually only one of three things that I made with it. Pesto really is so super versatile, you can just throw it into anything- soups, sandwiches, spreads, pasta sauce, etc. It’s a great thing to keep on hand to change things up.
I’m not an appetizer kind of person. I don’t make them to share with you very often because I honestly don’t like serving them. That’s simply because I don’t eat them when I go places whether it’s a restaurant or a party. I am always so excited about the main meal or dessert that filling up on appetizers isn’t really a priority for me. But I know that some people out there just adore fun little appetizers, so I try to throw a few recipes out there every once in a while.
These Creamy Chicken Pesto Cups are such a GREAT appetizer! Not only are they really delicious, but they speak to the masses haha and what I mean by that is that the majority of people like chicken and pesto, and have no problem eating them in the same combination. Most importantly they are very plain and have no funny, odd ingredients in them. For example, a chicken salad made with nuts and grapes won’t be nearly as popular as these. Don’t get me wrong, I have nothing against a new fruity, nutty chicken salad, but when you are catering to large groups you have to keep things simple and recognizable. And most importantly, expect people to be picky. Unless of course, you are familiar with the group you are feeding and know for a fact that fruity chicken salad is their favorite. If you know your audiences appetite then more power to ya- go for it! But I usually don’t, that’s why I tend to stick to these rules.
Aside from being a crowd pleaser, the creamy chicken pesto mixture is the perfect solution for a quick sandwich. It’s basically a chicken salad, so go ahead and simplify things on yourself and spread it on some bread! YUM : D That’s what I did with the leftovers and it was fantastic. Really, truly, you just can’t go wrong with it. It’s just so darn good!
- ¼ cup mayonnaise
- 2-3 Tb pesto
- salt and pepper
- 1 cup shredded chicken
- 8 sheets phyllo dough
- olive oil
- Combine mayonnaise with 2 Tb pesto in small bowl. Add more pesto as desired and season with salt and pepper to taste.
- Place chicken in medium bowl and add pesto sauce to reach desired consistency. You don’t want the mixture to be too dry or too wet. Cover bowl and set aside in fridge.
- Preheat oven to 325°F and prepare a mini muffin tin with cooking spray. Lay out one layer of phyllo dough and lightly brush with olive oil. Place another layer of phyllo dough on top of that and repeat brushing. Do this until you have 4 layers of phyllo dough. Cut dough into 8 or 10 squares and press into mini muffin cups. Repeat process with remaining sheets of phyllo. Bake 5 minutes or until lightly browned and crisp. Let cool.
- Once the phyllo cups are cool, fill them with about 1 Tb chicken mixture. You may not use all the phyllo cups. Serve and enjoy!