½ cup onion, diced
2 cloves garlic, chopped
1 cup heavy cream
1 Tablespoon Italian seasoning
½ cup sun-dried tomatoes, chopped
1-6oz jar artichoke hearts, drained
1½ cup chicken, cooked, bite size pieces
1 cup parmesan cheese, shredded
1-8oz roll Athens Fillo dough
½ cup +2 Tablespoons butter, melted
1) Saute onion and garlic in 2 Tablespoons butter. Add cream and Italian seasoning. Simmer 2 to 3 minutes to thicken sauce. Add tomatoes, artichokes and chicken. Remove from heat and add cheese.
2) Layer single sheet of fillo on flat surface. Brush with butter and repeat 5 more times. Cut fillo into 6 pieces. Press each piece into muffin pan. Fill each cup with chicken mixture. Repeat with 6 more sheets of fillo and remaining chicken. You will have 12 cups. Bake 20 to 25 minutes at 375 degrees.
A classic recipe for anyone who loves artichokes. Easy to make and a great way to use leftover chicken.