Step 1

Preheat oven to 190°C. Place the chicken in a small frying pan and cover with cold water. Cover and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, uncovered, for 10 minutes or until cooked through. Transfer to a plate and set aside for 5 minutes or until cool enough to handle. Shred and place in a large bowl.

Step 2

Meanwhile, brush twenty-four 30ml (1 1/2-tablespoons) capacity mini muffin pans with oil to lightly grease. Place a wonton wrapper in each pan and press to line base and side, extending above the pan. Bake in preheated oven for 5 minutes or until golden brown and crisp. Remove from oven and set aside in the pans until required.

Step 3

Heat a small frying pan over medium-high heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted (see microwave tip). Remove from heat and set aside for 5 minutes to cool. Add to the bowl with the chicken.

Step 4

Add the basil, chilli, green shallot, garlic and sour cream to the chicken mixture and stir until well combined. Taste and season with salt and pepper.

Step 5

Combine the avocado and lemon juice in a small bowl.

Step 6

Spoon the chicken mixture evenly among wonton cups. Arrange on a serving platter. Top with the avocado mixture and serve immediately.