BUTTER CHICKEN TARTS
These butter chicken tarts provide a new twist on an old favorite.
Provided by Shadowood
Categories Appetizers and Snacks Pastries
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
- Stir sugar, salt, cumin, and garlic powder into the melted butter in a bowl. Add flour slowly, mixing until moist but not sticky; you should be able to manipulate it with your hands.
- Separate tart dough into 6 sections; roll each into a ball and flatten into a round in your hand. Press into the prepared muffin cups.
- Bake in the preheated oven until lightly browned, about 10 minutes.
- While crusts are baking, heat oil over medium-high heat in a skillet. Saute onion and white sections of green onions in the hot oil until just starting to brown, 5 to 7 minutes. Add chicken, soy-based liquid seasoning, salt, and pepper; saute for 1 to 2 minutes. Add butter chicken sauce and cook until warmed through, 1 to 2 minutes.
- Spoon butter chicken mixture into the baked tart shells.
- Bake in the preheated oven until lightly browned, about 5 minutes. Remove tarts from tin using a butter knife and tongs. Sprinkle green sections of green onions on top.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 22.1 g, Cholesterol 73.2 mg, Fat 22.7 g, Fiber 1.4 g, Protein 12.8 g, SaturatedFat 12.1 g, Sodium 318.6 mg, Sugar 2.8 g
CHICKEN & BACON TART
If you're one of those folks who think bacon is a food group, you'll love this weeknight-friendly twist with a sweet and spicy kick from jalapeno jelly. Crisp puff pastry and store-bought chicken strips make prep work goof-proof! -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme and salt., On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15x10x1-in. parchment-lined baking sheet. Prick with a fork., Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border., Bake for 10 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until golden brown. Sprinkle with parsley.
Nutrition Facts : Calories 693 calories, Fat 37g fat (13g saturated fat), Cholesterol 76mg cholesterol, Sodium 1023mg sodium, Carbohydrate 65g carbohydrate (21g sugars, Fiber 7g fiber), Protein 28g protein.
CHICKEN TART
Make and share this Chicken Tart recipe from Food.com.
Provided by Doreen Randal
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour and a pinch of salt into a bowl.
- Rub in the butter and lard and mix to a stiff dough with cold water.
- Roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin.
- Prick the base, line with foil and fill with dried beans.
- Bake at 400 F for 15 minutes.
- Remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown.
- Cut the chicken into small pieces.
- Put the cream into a small saucepan and heat gently.
- Add chicken, lemon juice and tarragon, and season well with salt and pepper.
- Heat gently until the chicken is hot, then turn the filling into the pastry case. Serve with salads.
Nutrition Facts : Calories 342, Fat 23.6, SaturatedFat 11.1, Cholesterol 65.1, Sodium 70.7, Carbohydrate 22.2, Fiber 0.8, Sugar 0.1, Protein 9.8
CHICKEN PHYLLO MINI TARTS
Make and share this Chicken Phyllo Mini Tarts recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 55m
Yield 24 tarts, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350f degrees
- Heat 1 tablespoon butter in a nonstick frypan, add shallots, red pepper, ginger, basil, mushroom, salt and pepper, saute for 5 minutes; set aside to cool
- Combine in a bowl, the ground chicken, bread crumbs, lemon zest and juice, parsley and egg
- Add the cooled mixture from the frypan; stir to mix thouroughly
- Refrigerate until ready to use
- Melt 1/4 cup butter
- Brush some of the melted butter on mini muffin tin, set aside
- Prepare 8 phyllo sheets to make crust for tarts
- Keep the phyllo sheets covered with a damp teatowel so that they don't dry out
- Brush butter on one sheet of pastry, lay a second sheet on top and butter it; continue to top each of 4 sheets with butter
- Cut the 4 piled sheets into 12 equel squares
- Fit the 12 squares into the mimi muffin tin to make tarts
- Fill each tart with 1 tablespoon of chicken mix; top with shredded cheese
- Bake in preheated 350f degree oven for 30 minutes or until browned and bubbling and the cheese is melted
- Repeat with the other 4 phyllo sheets to fill 12 more tarts
ENCHILADA CHICKEN TART
Make and share this Enchilada Chicken Tart recipe from Food.com.
Provided by Mama2boys
Categories Savory Pies
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F; spray 15x10x1-inch pan with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion; cook 2-3 minutes or until tender. Add corn; cook until thawed and crisp-tender.
- Stir in chicken and chilies. Remove from heat and stir in sour cream and 1/2 cheese. Cool 5 minutes.
- Unroll dough into pan. Gently press into 10 inch square. Spread about 2 tbsp of the enchilada sauce over dough. Spoon chicken mixture over sauce to within 2 inches of each edge.
- Drizzle 1/4 cup enchilada sauce over chicken mixture. Sprinkle with remaining 1 cup cheese. Fold edge of dough up over filling, rounding corners and pleating dough as necessary.
- Bake 20-25 minutes or until crust is deep golden brown and filling is bubbly. Let stand 10 minutes before serving.
- Heat remaining enchilada sauce.
- Cut tart into wedges and serve with tomatoes, lettuce, and warm enchilada sauce.
Nutrition Facts : Calories 227.5, Fat 13.5, SaturatedFat 6.6, Cholesterol 52.6, Sodium 462.5, Carbohydrate 11.2, Fiber 1.8, Sugar 4.8, Protein 16.1
FRENCH CHICKEN TART
A fellow Arkansan's winning recipe. Ms. B Deason won the State Chicken Contest, now on to Nationals. This sounds really tasty and I plan on trying it soon - the picture in the paper is gorgeous. Maybe someone will beat me to it and share the results.
Provided by SmHerndon
Categories Savory Pies
Time 1h15m
Yield 1 pie
Number Of Ingredients 14
Steps:
- Line a 10" tart or pie pan with unbaked pie crust. Layer cheese and chicken over pie crust. Sprinkle with flour and top with black olives - Refrigerate.
- In frying pan, melt butter over medium heat. Add onion rings, sugar, salt & pepper; cook, stirring frequently, until brown. Stir in chicken broth and lemon juice.
- Pour mixture over cheese and chicken in refrigerated pie crust. Arrange reserved onion rings over top and coat with cooking spray.
- Cover with foil and bake in 375º oven for 25 minutes. Remove foil and continue baking until golden brown, about 25 minutes.
- Let rest 15 minutes before slicing. Garnish with black olive slices and parsley.
Nutrition Facts : Calories 2805.7, Fat 174.9, SaturatedFat 68.8, Cholesterol 525.6, Sodium 5388.3, Carbohydrate 154.4, Fiber 16.4, Sugar 25, Protein 152.9
SOUR CREAM CHICKEN TARTS
This is a simple recipe that looks like you spent a lot of time on it. This recipe makes TWO tarts (9-inch pie plates). I've made this once for friends, and it was creamy & delicious, full of flavor. It's sort of quiche-like, but I found it more full-bodied and not as "eggy." Served with a spinach salad & artichoke dip with pita toasts. Yum. I also think this would be good with mushrooms added, or artichokes.
Provided by newspapergal
Categories Chicken
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- (If using pie shells in foil pans, place baking sheet in preheating oven.).
- In medium saucepan, fry bacon until almost crisp.
- Add onion and saute, stirring, about 1 minute.
- Stir in chopped chicken, green chilies and salt.
- Cook 2 minutes, stirring well.
- Take off heat, drain any excess drippings& set aside.
- Divide bacon/chicken mixture and spread evenly between pie shells.
- Mix cheese together, and spread over bacon/chicken mixture.
- In small mixing bowl, whisk 1/3 cup sour cream with 2 of the eggs, one at a time.
- Add 1/3 cup milk; whisk.
- Pour mixture over one pie pan.
- Repeat sour cream-egg-milk mixture for 2nd pie pan.
- (If using foil pie pans, place tarts on heated metal baking sheet.) Place in oven and bake 20 minutes.
- After 20 minutes, reduce heat to 350 degrees, and bake an additional 25 minutes.
- Remove from oven and let stand 5 minutes before slicing.
- Each tart yields 6 small slices.
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