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Savory Apple-Chicken Tart Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasSavory Apple-Chicken Tart Recipe - Cooking Index

Savory Apple-Chicken Tart

Type: Chicken, Poultry
Serves: 8 people

Recipe Ingredients

2 cups 474mlApple cider
1 teaspoon 5mlBlack peppercorns
3/4 lb 340g / 11ozSkinned boned chicken breast halves
  Vegetable cooking spray
1 1/2 tablespoons 22mlMinced shallot
1   Garlic - minced
2 cups 474mlSliced fresh mushrooms
2 1/2 cups 365g / 12ozChopped peeled Rome apple - (1 pound)
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlDried tarragon
1/8 teaspoon 0.6mlWhite pepper
2 tablespoons 30mlDry sherry
5   Frozen phyllo pastry - thawed
1 cup 146g / 5.1ozGrated gruyere cheese - (4 ounces)
1/2 cup 118mlEvaporated skimmed milk
8 oz 227gEgg substitute - (1 carton)

Recipe Instructions

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.

Cooking Light, October 1994, page 70


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