Chicken Mushroom Tartlets
If you're allergic to wheat, use the tartlet shells from the Spicy Sausage Tartlets recipe, and cornstarch in place of the flour used to coat the chicken.
INGREDIENTS | YIELDS 32 tartlets
- 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 and add chicken; cook and 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 it begins to brown around the edges, 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 to chicken in bowl along with unprocessed onion and mushrooms, 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.
Fat: 3.77 grams
Saturated Fat: 1.18 grams
Carbohydrates: 2.98 grams
Sodium: 73.64 mg
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 and cut 2″ rounds, fit those in the miniature muffin cups, and bake or roll the dough into ¾″ balls and press into the muffin cups.