4 oz. mascarpone cheese
2/3 cup finely chopped, cooked chicken breast, skin and bones removed
2 tablespoons finely chopped sun-dried tomatoes
2 tablespoons finely chopped pitted kalamata olives
1/2 teaspoon herbes de provence
15 Athens mini fillo shells (1 box)
Preheat oven to 350 degrees.
In a medium bowl, place the mascarpone cheese, chicken, sun-dried tomatoes, olives and herbes de provence, mix well. Spoon a heaping teaspoon of mixture into each mini fillo shell.
Place filled shells onto a large baking sheet, place in preheated oven and cook for 8 minutes until filling is heated through.
Serve immediately and enjoy!
Makes 15 pieces.