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Lemon Chicken Tarts

chef.tim.lee's picture
Ingredients
  Refrigerated all ready pie crusts 15 Ounce, thawed (1 package, Pillsbury)
  Flour 1 Teaspoon
  Whole chicken breast 1 , skinned, boned and cut into 1/2-inch cubes
  Oil 1 Tablespoon
  Carrot 2 Tablespoon, shredded
  Fresh chives/Freeze- dried chives- 1/2 teaspoon 1⁄2 Teaspoon, chopped
  Corn starch 1 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Ginger 1⁄8 Teaspoon
  White pepper 1⁄8 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
Directions

GETTING READY
1) Preheat the oven to 450°F.
2) Open each pie crust, and remove the plastic film.
3) Dredge 1 teaspoon of flour over each crust and press the fold lines.
4) Flip the crust, floured side down on the working table and remove the remaining plastic film.
5) Cut 14 to 15 circles using 2 ½ inch round cookie cutter, from each crust.

MAKING
6) Arrange the circles into small non-stick muffin cups, pushing it down gently.
7) Peirce each crust with a fork.
8) Bake the empty crust in the oven for 9 to 13 minutes or until light golden brown.
9) Allow cooling slightly and remove from muffin cups.

FINALIZING
10) In a large non-stick pan, heat oil and sauté the chicken until browned evenly and drain.
11) Stir in carrots, chives, cornstarch, garlic powder, ginger, pepper, water and lemon juice.
12) Heat the chicken mixture until it comes to boil, stirring frequently.
13) Take the pan away form heat.
14) Spoon a tablespoon of hot chicken mixture into each crust.

SERVING
15) Serve hot over small green salad, garnished a tart with small parsley sprig of desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
35 Minutes
Ready In: 
60 Minutes
Servings: 
8

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