Chicken Tarts
Looking for the perfect bite-sized treat for your next party? The flaky puff pastry, combined with seasoned chicken and vegetables makes a picture-perfect appetizer that is sure to impress all of your friends.
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Ingredients
1 Sanderson Farms® Boneless Skinless Chicken Breast Fillet , sliced in half horizontally to create two chicken breast fillets, each diced into 1/2 " pieces
1 tablespoon olive oil
1/4 cup diced yellow onion, 1/4"
1/4 cup diced red bell pepper, 1/4"
1/2 teaspoon salt
1/4 cup thawed, drained chopped spinach
1 teaspoon fresh, chopped garlic
2 tablespoons pine nuts
1/2 cup non-fat plain Greek yogurt, at room temperature
1 (17.3-ounce) box puff pastry sheets, thawed according to package directions
1 large egg
1 tablespoon water
Directions
- Preheat oven to 400°F. Line two baking sheets with parchment paper. Set aside.
- Heat oil in a 10-inch skillet over medium high heat. Add chicken, onion, red bell pepper, salt, and spinach to skillet. Cook 5 minutes, stirring occasionally.
- Add garlic. Cook 1 minute. Chicken should reach an internal temperature of 165°F.
- Place chicken mixture in a mixing bowl. Add pine nuts.
- Cool mixture slightly. Add yogurt. Mix well.
- Spread puff pastry sheets on a cutting board. Cut each pastry sheet into nine 3-inch squares. Place the squares on the prepared baking sheets.
- In a small bowl, whisk the egg and water together. Brush the edges with the egg wash.
- Place about 1 tablespoon of chicken filling in the center of each square.
- Bake the chicken tarts 15 minutes, turning the baking sheet half way through baking, or until they have puffed and the edges are golden brown.
- TIP: Looking for a festive appetizer to bring to a party? Use holiday themed cookie cutters.
NUTRITION FACTS
Calories
150
Fat
9g
Saturated Fat
4g
Sodium
180mg
Carbohydrate
14g
Sugars
1g
Protein
8g
