Caponata with Chicken

1 cup artichoke antipasto or bruschetta (see note)2 teaspoons fresh lemon zest 1/4 cup Kalamata olives, finely chopped2 tablespoons sun-dried tomatoes, finely chopped2-3 teaspoons capers2-3 cloves garlic, minced Fresh ground pepper1 grilled chicken, finely diced2 tablespoons mayonnaise2-3 tablespoons fresh parmesan cheese2 boxes (15 pieces each) mini phyllo shellsCombine together the ingredients in a small bowl. Fill the phyllo cups and garnish with finely diced fresh tomatoes or a spring of parsley.Cook's note: Look for artichoke antipasto at specialty food stores or in the gourmet food aisle at the grocery store. This filling can be used in any number of appetizers, endive points to potato nest.Makes 30 pieces.Nutrition values per piece: 28 calories, 2 g fat (trace saturated), 1.5 g carbohydrates, trace fiber, 1 g protein, 3 mg cholesterol, 68 mg sodium."Starters" by Penny Newkirk, Country Garden Cuisine, St. Charles