Artichoke Pesto Chicken Tarts

• 2 ounces, weight Parmesan Cheese, Freshly Grated
• 1 cup Fresh Basil
• 3 cloves Garlic
• 1 ounce, weight Pistachio Nuts
• 18 cups Olive Oil
• 4 ounces, weight Marinated Artichoke Hearts
• 1 dash Kosher Salt
• 6 ounces, weight Cooked Chicken Breast
• 1 package Mini Phyllo Shells

1. Heat oven to 350 degrees.
2. Grate the cheese.
3. Put the basil in the food processor and give it a spin.
4. Add in the garlic and nuts and about half the cheese.
5. Slowly drizzle in the olive oil (while the food processor is running).
6. Add the artichokes and salt.
7. Process until nice and creamy.
8. Get your chicken ready.
9. I used the Tyson Grilled and Ready diced chicken I had in the freezer; any kind of chicken breast will do though.
10. Take out about half of the pesto mixture and put it in a bowl.
11. Leave the rest of the pesto in the food processor and add the chicken.
12. Pulse until the chicken is chopped up.
13. Remove from the food processor and put in the bowl with the rest of the pesto and mix well.
14. Fill the phyllo tart shells with the mixture and sprinkle with a bit of the remaining cheese.
15. Arrange on a baking sheet.
16. Bake for 12-13 minutes then broil for 1 minute.
17. Enjoy!

parmesan cheese, fresh basil, garlic, olive oil, hearts, kosher salt, chicken, phyllo shells

Taken from tastykitchen.com/recipes/appetizers-and-snacks/artichoke-pesto-chicken-tarts/ (may not work)