Poached chicken waldorf tartlets

Poached-chicken-waldorf-tartlets

Prepare Time: 0:30 | Cook Time: 0:20 | Difficulty: EASY

Enjoy this bite-size version of a classic waldorf salad at your next party.

Ingredients

Nutrition

Energy

740kJ

Fat saturated

1.80g

Fat Total

5.30g

Carbohydrate sugars

1.00g

Carbohydrate Total

15.70g

Dietary Fibre

2.10g

Protein

8.60g

Cholesterol

20.00mg

Sodium

49.00mg

All nutrition values are per serve.

Method

  1. Preheat oven to 180C. Use a rolling pin to roll bread slices to flatten bread. Combine butter and garlic in a small bowl. Use a 7.5cm round pastry cutter to cut discs from the bread. Lightly brush with butter and press into twenty-four holes of a 30ml (11/2 tablespoons capacity) round based patty pans. Bake for 20 minutes or until golden brown and crisp.

  2. Meanwhile, combine wine, 1 cup (250ml) water, bay leaf and peppercorns in a large saucepan. Place over high heat and bring to the boil. Add chicken breasts. Reduce heat to low and cook for 12 minutes or until cooked through. Transfer to a bowl and set aside to cool. Finely shred chicken.

  3. Combine mayonnaise, mustard and tarragon in a bowl. Add chicken, walnuts, celery and apple and gently toss to combine. Divide chicken mixture among tartlet cases and top with watercress sprigs to serve.


Taste.com.au – February 2014

Photography by Craig Wall

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