Savory Chicken Tartletts
- 3 Chicken Breasts
- 2 Packages Grands Biscuits
- 1 Can Diced Tomatoes, Drained
- 1 Package Philly Cream Cheese, softened
- 2 Tbs melted butter
- 1 Cup Parmigino-Reggiano, grated
- 1 Tsp of the following dried herbs:
- Parsley
- Chervil
- Chives
- Tarragon
- Rosemary
- 2 Cloves Garlic, minced
- Rinse and pat dry chicken breasts. Coat a baking dish with olive oil and place chicken in dish. Pour melted butter equally over each breast and sprinkle herb mixture until coated. Bake at 400 degrees for 25 minutes. Remove from oven and allow to cool. When chicken has cooled, dice and place in large mixing bowl. Add tomatoes, garlic, cream cheese and 3/4 of the Parmigiano-Reggiano, salt and pepper to taste, mix well. Mixture should hold together well. Open both packages of biscuits and with a large knife, cut into quarters. Prepare mini-tartlet pan with cooking spray. Roll each piece of dough into a ball and flatten with palms. Place disk into the tartlet pan and bake at 375 degrees for 4 minutes. Remove pan and spoon a tablespoon of chicken tomato mixture on top of biscuit. Sprinkle a small pinch of Parmigiano-Reggiano on top. Put pan back into oven and cook for another 7-8 minutes. Tartlets should puff up and be golden brown. Cool slightly and serve.
chicken breasts, grands, tomatoes, cream cheese, butter, herbs, parsley, chervil, chives, tarragon, rosemary, garlic
Taken from www.epicurious.com/recipes/member/views/savory-chicken-tartletts-1216231 (may not work)