Artichoke Chicken Tartlettes
Ingredients
- 1 boneless chicken breast cooked and shredded*
- 1/2 bag fresh spinach
- 1 can 10 oz. artichoke hearts, drained and chopped
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 T butter
- 1 T olive oil
- salt and pepper to taste
- 4 oz Fontina cheese grated
- 3/4 cup Chobani plain Greek yogurt
- 2-4 oz. shaved Parmesan cheese divided
Instructions
- Saute onion in butter and olive oil until soft.
- Add garlic to skillet.
- Add artichokes and cook 3 minutes.
- Stir in spinach and stir until it wilts.
- Add shredded chicken. Season with salt and pepper.
- Add Fontina cheese, 2 oz of the Parmesan, and yogurt.
- Stir to blend and melt cheeses.
- Cut circles from pie dough rounds slightly larger in diameter than your mini muffin pan wells. Re-roll scraps as necessary, you should get 22-24 mini rounds per pie dough round.
- Place dough rounds in silicone or greased mini muffin pan wells.
- Fill with a generous spoonful of chicken mixture.
- Top with Parmesan cheese.
- Bake at 400 degrees for 20 minutes or until golden.
- Cool slightly before removing from pan. Serve warm. Makes 48
Notes
*put chicken in slow cooker with chicken broth to cover and cook on high for 3 hours. It will shred perfectly, and the broth adds flavor. You can even start with frozen chicken with this method