Chicken Prosciutto & Smoked Almond Pesto Cups
By Dee Guelcher, Runner up in the Pestos with Panache Holiday Recipe contest
Ingredients
1 Tablespoon butter
¼ Cup Red Bell Pepper, diced
¼ Cup Onion, diced
1 Cup cooked Chicken, diced
3 ounces Prosciutto, cut in bite size pieces
3 Tablespoons Smoked Almond & Proscuitto Pesto
15 Phyllo Cups
2 Tablesppons Bleu cheese crumbles
Directions
Saute pepper & onion in butter until tender. Remove from heat. Fold in chicken, proscuitto & pesto. Fill phyllo cups. Bake at 350 degrees for 7-9 minutes. Top with bleu cheese crumbles.
