Chicken, Pear & Gorgonzola Tarts

• 8 bacon strips
• 1-1/2 teaspoons brown sugar
• 1/4 teaspoon ground cinnamon
• 3/4 cup finely chopped cooked chicken breast
• 1/3 cup pear nectar
• 1/4 cup finely chopped dried pears
• 3 tablespoons apricot preserves
• 2 teaspoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
• 1/3 cup crumbled Gorgonzola cheese

1. Place bacon in a 15x10x1-in. baking pan; broil 4 in. from the heat for 4-6 minutes on each side or until crisp. Combine brown sugar and cinnamon; sprinkle over bacon. Broil 1 minute longer or until bacon is glazed and bubbly. Drain on paper towels. Cool slightly and crumble.
2. In a small skillet, combine the chicken, pear nectar, pears, preserves, butter, salt and pepper. Bring to a boil; cook, stirring occasionally, for 3-4 minutes or until thickened. Spoon about 1 teaspoonful of filling into each tart shell; place tarts on a
3. . Sprinkle with bacon and cheese.
4. Bake at 350u0b0 for 5-7 minutes or until heated through. Serve warm.

bacon, brown sugar, ground cinnamon, chicken breast, pear nectar, apricot preserves, butter, salt, pepper, shells, gorgonzola cheese

Taken from www.tasteofhome.com/recipes/chicken-pear-gorgonzola-tarts/ (may not work)