Chicken & Artichoke Tarts
Appetizers
Ingredients
2/3 cup coarsely chopped pecans
2 cups diced cooked chicken
1 14oz can artichoke hearts, drained & chopped
3 T mayonnaise
3 T sour cream
1/4 cup minced green onions
1 clove garlic, minced
1 t salt
1/2 t ground black pepper
1/2 t red pepper (could use less)
4 pkgs Athens Mini Fillo (phyllo) Shells
Instructions
Bake pecans in shallow pan at 350 degrees for 5-10 minutes until toasted. Stir together cooled toasted pecans, chicken, and remaining 8 ingredients. Spoon evenly into phyllo shells. Serve immediately or chill up to 6 hours. If you use the pie crust, cut, bake, and cool before adding chicken filling. These bites have a little kick. These can be made ahead and frozen.
Notes
Associated Recipes
Yield
4 1/2 dozen
Source
Pat McWhirter