1. Preheat oven to 350f degrees 2. 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 3. Combine in a bowl, the ground chicken, bread crumbs, lemon zest and juice, parsley and egg 4. Add the cooled mixture from the frypan; stir to mix thouroughly 5. Refrigerate until ready to use 6. Melt 1/4 cup butter 7. Brush some of the melted butter on mini muffin tin, set aside 8. Prepare 8 phyllo sheets to make crust for tarts 9. Keep the phyllo sheets covered with a damp teatowel so that they don't dry out 10. 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 11. Cut the 4 piled sheets into 12 equel squares 12. Fit the 12 squares into the mimi muffin tin to make tarts 13. Fill each tart with 1 tablespoon of chicken mix; top with shredded cheese 14. Bake in preheated 350f degree oven for 30 minutes or until browned and bubbling and the cheese is melted 15. Repeat with the other 4 phyllo sheets to fill 12 more tarts ---------------------------------------------------------------------------
Nutrition
Ingredients
