Swiss Chicken Tarts

This delicious appetizer is impressively presented

in tart shells created from won ton wrappers. You

will find them much easier to work with than phyllo

and they lend a different texture to the dish.

1 pound of boneless chicken breast, poached , drained, and diced

8 ounces of swiss cheese, shredded

6 ounces of prepared ranch dressing

6 ounces of sour cream

1 tablespoon of fresh garlic, minced

1 tablespoon of fresh tarragon, chopped

Freshly ground black pepper and sea salt to taste

Round Won Ton wrappers

Brush both sides of a won ton wrapper with olive oil

and place in each section of a large muffin tin. Bake

at 375 degrees until lightly browned. Combine the

first seven ingredients and blend well. Spoon the

chicken mixture into each of the tart shells and

return the tin to the oven. Bake until the cheese is

bubbling and the top is brown. Cool on a rack and

serve warm.


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