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Ingredients

• 2 (2.1-ounce) packages mini phyllo shells (30 1 1/2-inch shells), thawed
• 1 tablespoon plus 2 teaspoons vegetable oil
• 1 (6-ounce) boneless skinless chicken breast, cut into 1/4-inch dice
• 1 teaspoon Essence, recipe follows
• 4 ounces andouille, cut into 1/4-inch dice
• 1/2 cup chopped yellow onions
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 2 teaspoons chopped garlic
• 1/4 cup water
• 1 1/4 cups Sweet Barbecue Sauce, recipe follows
• 1 tablespoon chopped fresh parsley leaves
• 3 tablespoons freshly grated Parmigiano-Reggiano
• 2 tablespoons fine dry bread crumbs
• 1/2 cup finely crumbled feta cheese
• Minced chives, for garnish

Description

Food Network Invites You To Try This Chicken And Andouille Pastry Cups With Sweet Barbecue Sauce Recipe From Emeril Lagasse.

Food Network