This appetizer is easy and so delicious, not to mention cute.

Prep time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Serves: 6

Ingredients:
1/2 cup jasmine rice
2½ teaspoons lemon juice, divided
1 batch green onions, divided
¼ cup canned chunk chicken, flaked or left over cooked chicken
½ Tablespoon ginger preserves
¼ teaspoon tarragon, divided
4oz. Neufchatel cheese, room temperature
1 package of 15 frozen phyllo shells, at room temperature

In saucepan over medium low heat, add rice and 1½ cups water and ½ teaspoon lemon juice. Bring to a boil. Stir once. Cover and reduce heat to low. Cook for 15 minutes. Remove from heat.

While rice cooks, with hand mixer, mix cheese in separate bowl with 2 teaspoons lemon juice. Mix well. Once rice mixture has finished cooking, stir in cream cheese mixture. Fold in and mix 2 teaspoons chopped green onion, chicken, preserves and 2 pinches of tarragon. Add salt and pepper to taste.

Cut 2 green onions into approximately 2-inch sections and with a knife, make ½ inch slits from top to create a crown effect.
Fill shells with a couple teaspoons of rice mixture. Poke a hole in center with end of spoon and place a green onion “crown” in center of each shell; crown-side up. Press filling close together and closer to center green onion; to keep onion in place.

Sprinkle pinches of tarragon over all appetizers. Serve warm or cool. Serve with sprigs of green onion for decoration, if desired.

Note: Phyllo shells can be heated, per box instructions for crispier shells.

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