Recipe: Lemon Chicken Tarts [edit]

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Tags: Appetizers, Citrus, Fruit, Poultry

Yield: 14 servings

[edit] Ingredients

2	pie crusts
1	whl chicken breasts without skin cubed
1	tablespoon oil
2	tablespoons carrot shredded
1	tablespoon chives chopped
1	teaspoon cornstarch
⅛	teaspoon garlic powder
⅛	teaspoon ginger
1	dsh white pepper
½	cup water
2	tablespoons lemon juice

[edit] Preparation

Step 1

Using 2 - 1/2 inch round cookie or biscuit cutter, cut 14 or 15 circles from crust. Fit circles into ungreased miniature muffin cups, pressing gently. Prick each crust generously with fork. Bake at 450 G. for 9 to 13 minutes or until light golden brown. Cool slightly; remove from muffin cups. Meanwhile, in medium skillet brown chicken in oil; mix well. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat. Spoon 1 tablespoon filling into each warm crust. Garnish as desired. Serve warm.

Step 2

TIP: To make ahead, bake crusts and prepare filling as directed. DO NOT FILL CRUSTS. Cover and refrigerate filling up to 24 hours. To serve, fill crusts and heat in 350 F. oven for 15 to 20 minutes or until hot.