Chicken Mushroom Tartlets
Tartlets are a great way to get kids to eat healthy. They are so fun to pop in a mouth, kids don't look at what's in it until they eat it — and like it.
YIELDS 32 TARTLETS
INGREDIENTS
- 1 boneless, skinless chicken breast, diced
- 2 tablespoons flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 cup sliced button mushrooms
- 1 tablespoon lemon juice
- ½ teaspoon dried thyme leaves
- ¼ cup eggless mayonnaise
- ½ cup chopped cherry tomatoes
- 32 frozen mini tartlet shells
Preheat oven to 375ºF.
Toss chicken with flour, salt, and pepper. Heat olive oil in medium skillet. Add chicken; stir until thoroughly cooked, about 4–6 minutes. Remove chicken from skillet with slotted spoon and set aside in medium bowl.
Add onion to skillet; cook and stir until the edges begin to brown, about 8–10 minutes. Add mushrooms; cook and stir until tender, about 4–5 minutes longer.
Remove half of this mixture to food processor; process until smooth and thick.
Add processed mixture to chicken in bowl along with unprocessed onion and mushrooms, along with lemon juice, thyme, mayonnaise, and tomatoes; stir well to mix.
Fill each tartlet shell with about 2 teaspoons filling; place on cookie sheet.
Bake 9–14 minutes, or until filling is hot and shells are golden brown. Cool for 10 minutes, then serve.
Nutrition Information
Calories: 150 | Carbohydrates: 20g | Fat: 7g | Sodium: 140mg | Fiber: 0g
Tarts Are Just Baby Pies
You can sometimes find tartlet shells in the bakery or frozen foods aisle of the supermarket, but if you have a pie-crust recipe you like, use that to make the little shells. You can roll out the dough, cut into 2″ rounds, and fit those in the miniature muffin cups, or roll the dough into ¾″ balls and press into the muffin cups.
