Savory Apple-Chicken Tart

2 cup Apple cider
1 tsp Black peppercorns
3/4 lb Skinned boned chicken breast halves
Vegetable cooking spray
1 1/2 tbl Minced shallot
1 x Clove garlic, minced
2 cup Sliced fresh mushrooms
2 1/2 cup Chopped peeled Rome apple, (1 pound)
1/2 tsp Salt
1/4 tsp Dried tarragon
1/8 tsp White pepper
2 tbl Dry sherry
5 sht frozen phyllo pastry, thawed
1 cup Grated Gruyere cheese, (4 ounces)
1/2 cup Evaporated skimmed milk
8 oz Egg substitute, (1 carton)

Combine first 3 ingredients in a medium saucepan, and bring to a boil.

Reduce heat, and simmer for 8 minutes or until chicken is done. Drain and discard the cider and peppercorns. Finely chop chicken; place in a large bowl, and set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add shallot and garlic; saute 1 minute. Increase heat to high; add mushrooms, and saute 3 minutes. Add chopped apple and next 4 ingredients; saute 2 minutes. Combine apple mixture and chopped chicken; stir well, and set aside.

Coat a 10-inch tart pan or a 9-inch quiche dish with cooking spray. Working with 1 sheet of phyllo at a time, coat each sheet with cooking spray; fold in half crosswise to form a 13 x 8-1/2-inch rectangle.

Gently press 1 folded sheet of phyllo into prepared tart pan, allowing ends to extend over edges of pan, and recoat phyllo with cooking spray. Place another folded sheet of phyllo across first sheet in crisscross design, and recoat phyllo with cooking spray. Repeat the procedure with remaining 3 sheets of phyllo.

Turn under edges of phyllo to form a rim, and coat rim with cooking spray.

Spoon chicken mixture into phyllo crust, spreading evenly; sprinkle with cheese. Combine milk and egg substitute; pour over chicken mixture.

Bake at 400 degrees for 35 minutes or until puffed and golden.

Yield: 8 servings (serving size: 1 wedge).

NOTES : This quiche-type entree is dressed up with a phyllo crust and a filling of apples, Gruyere, and tarragon. It's okay to use just about any apple variety.