Recipe: Apple-Chicken Tart
Misc.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.
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.
MsgID: 3132685
Shared by: Gladys/PR
In reply to: Recipes for Pies and Tarts (19)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipes for Pies and Tarts (19)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (19)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Recipes for Pies and Tarts (19) |
Betsy at Recipelink.com | |
2 | Recipe: Deep Dish Chicken Pot Pie |
Gladys/PR | |
3 | Recipe: German Onion Pie |
Gladys/PR | |
4 | Recipe: Pork Pie (Tourte De La Saint Cochon) with Garlic Sauce |
Gladys/PR | |
5 | Recipe: Mashed Potato Pie |
Gladys/PR | |
6 | Recipe: Savory Summer Pie |
Gladys/PR | |
7 | Recipe: Apple-Chicken Tart |
Gladys/PR | |
8 | Recipe: Quick & Easy Spinach and Feta Phyllo Pie |
Gladys/PR | |
9 | Recipe: Chilean Empanadas |
Gladys/PR | |
10 | Recipe: Leftover Turkey Pie |
Gladys/PR | |
11 | Recipe: Mediterranean Quiche |
Gladys/PR | |
12 | Recipe: Parmesan Tart |
Gladys/PR | |
13 | Recipe: Vegetable Rice Quiche |
Gladys/PR | |
14 | Recipe: Vichyssoise Tart |
Gladys/PR | |
15 | Recipe: Country Garden Quiche |
Barbara, Ms | |
16 | Recipe: Fresh Fruit Tart with Gingersnap Crust |
Barbara, Ms | |
17 | Recipe: Easy Chocolate Lover's Cheese Pie |
Barbara, Ms | |
18 | Recipe: Glazed Strawberry Tart |
Barbara, Ms | |
19 | Recipe(tried): Banana Cream Crunch Pie |
Barbara, Ms | |
20 | Recipe: Lime Sour Cream Pie |
Judi Mae, NY |
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute