Super Bowl Recipe: Savoury Chicken Tarts with Bacon and Apple
One word: YUM.
I developed this for the upcoming Super Bowl, which is two weeks from today: The filling can be made in advance, and the wrappers make a fast little tart shell. You can use mini muffin or medium (regular) muffin tins. I went for mini with this recipe – which makes a perfect yield of 24 bites.
Chicken, bacon, carmelized onion and apple all meld beautifully. The apple and bacon create a nice smokey-sweet balance and the gruyere’s nuttiness is a wonderful accompaniment.
A tip regarding the apple juice for this recipe: If I buy a can/bottle/carton for a recipe, half of it goes to waste, because I am more into eating fresh fruit than drinking store-bought juice. I buy a bundle of those little tetra lunch boxes of juice so that I have just a 1/2 cup or cup at a time and I’m not wasting any more – or having to drink it before it expires. I get different flavours of juice so that overnight guests who drink juice with breakfast have some variety as well, as well as drop-in guests who like juice in their cocktails.
And if you have leftover won ton wrappers, and don’t know what to do with them, here are two other favourites: sweet potato ravioli and ginger pork pot stickers.
- 24 wonton wrappers
- 1 onion, finely chopped
- 3 slices of bacon, trimmed of fat, coarsely chopped
- 1 chicken breast, chopped into 1/2 inch dice
- 1/2 tablespoon of dried ground sage
- 1 gala apple, with skin, cored and chopped into 1/4 inch dice
- 1/2 cup unsweetened apple juice
- 1/2 cup gruyere, finely shredded
- Preheat oven to 350 degrees F.
- Carefully place one wonton wrapper into each mini muffin cup.
- Bake the wontons for about 7 minutes - they will be just getting lightly golden at the edges.
- Remove and allow to cool slightly.
- Combine, onion, bacon, chicken and sage in a medium bowl.
- Preheat medium frying pan to medium high heat.
- Saute onion bacon mixture, until onion is golden brown and chicken and bacon are fully cooked.
- Add apple and apple juice, scraping up any brown bits in bottom of pan, and allow to come to a boil.
- Cook until liquid has almost evaporated. Mixture should be moist, but not wet.
- Spoon mixture into pre-cooked wontons.
- Top with gruyere.
- Bake for another 7-9 minutes, until wontons are lightly brown and cheese is golden. Don't over-bake.
With only three basic steps and a few ingredients, this is a fast and impressive finger food. This recipe makes 24 bites, but you can easily double this recipe.