Ingredients
- 1 cup fresh basil
- 1 ounce pistachio nuts
- 3 cloves garlic
- 2 ounces freshly grated parmesean cheese
- 1/8 cup olive oil
- 4 ounce marinated artichoke hearts
- 6 ounces cooked chicken breast
- dash Kosher salt
- 1 package mini Phyllo shells
Procedure
Heat oven to 350 degrees
Grate the cheese
Put the basil in the food processor and give it a spin
Add in the garlic and nuts and about half the cheese

Slowly drizzle in the olive oil (while the food processor is running)
Add the artichokes and salt
Process until nice and creamy
Mmmmm....
Get your chicken ready. I used the Tyson Grilled and Ready diced chicken I had in the freezer, any kind of chicken breast will do though
Take out about half of the pesto mixture and put it in a bowl
Leave the rest of the Pesto in the food processor and add the chicken. Pulse until the chicken is chopped up. Next time I will leave mine a bit courser than this
Remove from the food processor and put in the bowl with the rest of the pesto and mix well
Fill the Phyllo tart shells with the mixture and sprinkle with a bit of the remaining cheese
Arrange on a baking sheet
Bake for 12-13 minutes then turn to broil for 1 minute
Enjoy!
Nutritionals per 2 mini tarts (approximate)
Calories 132
Calories from Fat 71
|
Total Fat 7.9g |
Saturated Fat 1.9g |
Cholesterol 18mg
|
Sodium 145mg
|
Total Carbohydrates 6.9g |
Dietary Fiber 1.4g |
Sugars 0.5g |
Protein 8.8g |
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