Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups

1/4 stick butter, melted
6 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
6 oz thin cut boneless skinless chicken breast, sliced
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
1 boxes chopped spinach, defrosted and squeezed dry
5oz reduced fat feta cheese, crumbled

Preheat oven to 400 degrees F.

Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 2 (large muffin tin) or 4 (regular muffin tin) squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Repeat with the remaining 3 sheets of phyllo. Bake until golden, 5 to 8 minutes. Cool.
To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture.

Makes 4 servings


Number of Servings: 4

Recipe submitted by SparkPeople user NIKI778.