Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.

Bring a small, dry skillet over medium heat and add the pine nuts. Cook for 1-2 minutes, stirring occasionally until nuts are golden brown.

Transfer the toasted pine nuts, fresh basil leaves, Parmesan cheese, oil, water, lemon juice, garlic clove, nutmeg, salt and pepper to the bowl of your food processor and process until minced together into a pesto paste. In a medium mixing bowl, combine the chopped chicken with the pesto and the chopped tomatoes and mix together until well combined.

Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the Mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and Mozzarella cheese.

Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.