Ingredients:

1 pkg Phyllo mini-shells
1/2 Cup diced cooked chicken
1/3 Cup store-bought/premade tomato bruschetta, drained of excess liquid
4 tsp balsamic vinegar
8 fresh mozzarella ciliegine (small balls), halved

Instructions:

1. Preheat oven to 350 degrees. Place shells on a baking pan. Bake 5 minutes to crisp. Remove.
2. Combine chicken, tomato bruschetta & balsamic vinegar.
3. Stuff each shell with a generous amount of chicken filling. Top each with one of the mozzarella halves.
4. Bake 5 minutes or until mozzarella is melted.