These pretty appetizers made with chicken, dried cranberries and walnuts will delight your guests, and they’re healthy, too!
To make the cups ahead, prepare the filling without the cranberries. Before serving, add the cranberries, fill the shells, and garnish.
You can use chopped fresh Italian (flat-leaf) parsley instead of the rosemary, and use the parsley leaves for a garnish.
To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
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