Cranberry Rotisserie Chicken Cups | Friday Night Bites

You know when you have a winning recipe and you want to make it over and over again.  Well I created such a recipe over the holidays.  I brought it to a party.  I made it for a party at my house.  I even enjoyed it for a Friday Night Bite appetizer.  You are probably wondering – what the heck is this grand recipe.

It is my Cranberry Rotisserie Chicken Cups.  The combination of the flavorful roasted chicken along with a hint of onions, mustard, garlic and of course the cranberries are a dreamy bite of heaven.  They were a hit at both parties and folks could not stop eating them.  It makes me smile when people love the food I make as much as I do.  Hubby loved it too that he asked to have it for one of our Friday Night Bite adventures.  Of course, I said.  I adore them too and would be perfect with a great bottle of wine.

Speaking of wine, I chose a phenomenal Merlot that I had in the wine cellar.  This Merlot is from Emmolo in the Rutherford district of Napa Valley.  The Merlot is well-balanced with super rich fruit, soft tannins and deep color. The nose of the wine exhibits aromas of mahogany smoke, leather and spice all the while entangling earthy flavors with caramelized plum and smooth tannins with hints of ground cocoa. 

I was thrilled when I took my first sip of this glorious wine and as the night progressed the wine opened up.  I would highly recommend picking up a bottle soon.  It went perfect with the Cranberry Rotisserie Chicken Cups.  A perfect Friday Night Bite evening in my book!

Cranberry Rotisserie Chicken Cups

2 Cups Rotisserie Chicken, cut into small pieces

½ Cup Onion, finely minced

½ Cup Dried Cranberries

½ Cup Pecans, toasted and chopped

1 teaspoon Crushed Garlic

1 Tablespoon Dijon Mustard

¼ Cup + 2 Tablespoon Mayonnaise

1 teaspoon Yellow Mustard

¼ teaspoon Salt

½ teaspoon Pepper

1/3 Cup Italian Parsley, finely chopped

30 Fillo Cups (Used Mini Fillo Shells from Athens)

In a large bowl add the chicken, mayonnaise, Dijon and yellow mustards, garlic and salt and pepper. Mix well.  Add the onions, cranberries and pecans and mix.  Let the mixture sit in the refrigerator for at least one hour for the flavors to develop.

When ready to serve, place the frozen Fillo cups on a baking sheet for 5 minutes at 350 degrees.  Remove and let cool.  Fill each cup with about a tablespoon of the chicken mixture. I used a small scoop to make each one perfect.  Garnish with a sprinkle of the chopped parsley and serve on your favorite platter.