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.
CRISPY CHICKEN AND CHEESY SPINACH TART
Don't let the word "tart" fool you. This is a hearty, full-sized dish that is sure to be a crowd pleaser. Deceptively simple to make, yet so incredibly delicious, the tart features Tyson® Crispy Chicken Strips, caramelized onions and fresh spinach blended together in a creamy Gruyere cheese sauce. So good your family will wonder where you hid the chef!
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 8 Servings
Number Of Ingredients 15
Steps:
- 1.Prepare Crispy Chicken Strips according to package directions. Set aside, but keep oven on. Slice Crispy Chicken Strips when cooled. 2.Heat 2 tablespoons butter over medium heat and saute garlic for 1-2 minutes. Add flour and stir for an additional 2 minutes. Whisk in milk and cream and bring to a boil. Let boil for 5 minutes whisking continuously. Remove from heat and add Gruyere cheese, salt and pepper and stir until cheese melts. Set aside. 3.While cheese sauce is being prepared, heat remaining butter in a large skillet over medium heat. Add onions, cover and cook for 10-15 minutes stirring often until onions are tender. Add spinach, cover and heat for 5 minutes stirring often until spinach has wilted. Set aside. 4.In a small bowl, whisk together 1 egg with 1 tablespoon of water. Set aside. 5.To assemble, lay out pie crusts on parchment lined baking sheets. Spread 2 tablespoons of cheese sauce in the middle of the crusts leaving 1½ inches around the edge without any cheese sauce. On top of sauced pie crusts, evenly divide the wilted spinach, caramelized onions, Crispy Chicken Strips, Asiago cheese and drizzle with balsamic glaze. Fold outside edges up and in over filling, center will remain without pie crust covering. Crimp with your fingers as you move around so that pie crust holds the filling. Brush egg wash over the edges of the crust and bake for 40-45 minutes or until crust is golden brown. - Remember to wash hands and surfaces before preparing food
TART CRANBERRY CHICKEN
My husband loves chicken when it's nice and moist, as in this autumn recipe. I serve it over hot rice with a salad and warm rolls. The ruby red sauce has a wonderful sweet-tart flavor. -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a shallow dish, combine flour, salt and pepper; dredge chicken. In a skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm. , Add water, cranberries, brown sugar, nutmeg and, if desired, vinegar to the pan; cook and stir until the berries burst, about 5 minutes. Return chicken to skillet. Cover and simmer for 20-30 minutes or until chicken is tender, basting occasionally with the sauce. Serve with rice. Freeze option: Place chicken in freezer containers; top with sauce. If desired, place rice in separate freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water to chicken if necessary.
Nutrition Facts : Calories 284 calories, Fat 9g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 122mg sodium, Carbohydrate 22g carbohydrate, Fiber 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
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CHICKEN TART WITH LEEKS AND GRUYèRE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
5/5 (3)Total Time 55 minsCategory Chicken Pie RecipesCalories 1083 per serving
- Preheat the oven to 200°C/fan180°C/gas 6. Roll out a 500g pack shortcrust pastry on a lightly floured surface and press into a 23cm round, loose-bottomed, fluted tart tin, allowing the pastry to drape slightly over the edges, then trim any excess. Prick the base all over with a fork and chill in the fridge for 10 minutes.
- Line the pastry with kitchen foil and baking beans or rice and bake for 10 minutes. Remove the beans and foil and return to the oven for a further 5 minutes, until the pastry is a pale biscuit colour.
- Turn the oven temperature down to 180°C/fan160°C/gas 4. Heat a frying pan with 1 tbsp olive oil and a knob of butter and gently fry 2 large leeks, sliced, and 3 fresh thyme sprigs, leaves picked, for 5 minutes, until tender. Spread the base of the tart with 2 tbsp wholegrain mustard, then top with the herby leek mixture.
- Shred 110g cooked chicken (use the chicken left over from a roast, for extra value for money) and put in the tart case. Mix together 3 large free-range eggs with 284ml pot double cream and 50g Gruyère, grated. Season well with salt and pepper and pour into the tart case. Bake for 25-30 minutes, until set and golden. Carefully remove from the tin. Serve with a green salad.
WEEKNIGHT RECIPE: PESTO CHICKEN TART | KITCHN
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Estimated Reading Time 3 mins
- Preheat oven to 400°F. Remove one sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes. If using garlic, place cloves on a baking sheet and cook in the oven until soft and light golden brown, 10-15 minutes. Allow the cloves to cool and then chop finely.
- Unfold the puff pastry onto a parchment-lined baking sheet, pressing and pinching to close any holes in the seams. Using a fork, prick the dough all over—including the edges—to prevent it from puffing during baking.
- Brush the pesto in a thin layer over the dough. Scatter the roasted garlic across the pesto. Toss the chicken with a tablespoon of olive oil and a generous sprinkling of salt and pepper. Layer the chicken on the tart, followed by the mozzarella and the Parmesan. Season with kosher salt and pepper.
- Bake until the the cheese is melted and light golden brown, approximately 15-25 minutes (start checking early). Remove the tart from the baking sheet and let cool on a wire rack for 5 minutes. Cut into squares and serve immediately.
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