Chicken And Mushroom Tart Recipes

CHICKEN AND MUSHROOM TART

Steps:

• Preheat the oven to 200C. Grease the tart moulds and line with pastry, trim allowing an overhang of about 1cm. Prick the base with a fork. Line the pastry with greaseproof paper and weigh down with dried beans or rice. Bake for 6 minutes, then remove from oven and discard the paper, beans or rice. Trim around the edge of the moulds with a sharp knife and return to the oven for a further 5 minutes, or until golden and cooked through. Fry the chicken in a little olive oil until just cooked through. Heat the butter in a pan and cook the mushrooms until softened. Season well. Drain any liquid from the chicken and mushrooms and combine with the tarragon. Spoon into warmed tart cases, top with baby rocket and drizzle with olive oil. Serve immediately.

MUSHROOM CHICKEN TART

Steps:

• Preheat oven to 375°F | 190°C.

CHICKEN WITH MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
• In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
• Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

CHICKEN AND MUSHROOM TART

Steps:

• Roll out the pastry on a floured surface to make an oblong.
• Neaten the edges, brush with egg and fold in the edges (trim the corner) and score.
• Bake for 25-30 minutes at 200C/400°F The centre will rise, but will flatten when filling is added.
• Meanwhile melt the butter and fry the mushrooms until soft.
• Stir in the chicken, the soup, the wine and most of the chives.
• Season, bring to the boil and simmer for 5 minutes until hteated through.
• Pile into the pastry case, sprinkle with the remaining chives and serve.

CHICKEN PHYLLO MINI TARTS

Steps:

• Preheat oven to 350f degrees
• Heat 1 tablespoon butter in a nonstick frypan, add shallots, red pepper, ginger, basil, mushroom, salt and pepper, saute for 5 minutes; set aside to cool
• Combine in a bowl, the ground chicken, bread crumbs, lemon zest and juice, parsley and egg
• Add the cooled mixture from the frypan; stir to mix thouroughly
• Refrigerate until ready to use
• Melt 1/4 cup butter
• Brush some of the melted butter on mini muffin tin, set aside
• Prepare 8 phyllo sheets to make crust for tarts
• Keep the phyllo sheets covered with a damp teatowel so that they don't dry out
• Brush butter on one sheet of pastry, lay a second sheet on top and butter it; continue to top each of 4 sheets with butter
• Cut the 4 piled sheets into 12 equel squares
• Fit the 12 squares into the mimi muffin tin to make tarts
• Fill each tart with 1 tablespoon of chicken mix; top with shredded cheese
• Bake in preheated 350f degree oven for 30 minutes or until browned and bubbling and the cheese is melted
• Repeat with the other 4 phyllo sheets to fill 12 more tarts