image
[downloademail this post

BBQ Chicken, Cherry & Brie Tartlets

Active Time: 25 minutes • Total Time: 45 minutes • Makes: 16 tartlets


1 sheet frozen puff pastry
2 tablespoons Schnucks unsalted butter
1 small red onion, chopped (about 2/3 cup)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup dried cherries, coarsely chopped
1 tablespoon balsamic vinegar
1 tablespoon barbecue sauce
1 teaspoon chopped fresh thyme leaves
1 cup chopped Schnucks BBQ or classic whole roasted chicken breast meat
Schnucks nonstick cooking spray
3 ounces Brie cheese, cut into 1/2-inch pieces

1. Thaw puff pastry as label directs. Meanwhile, in 10-inch skillet, melt butter over medium-high heat. Add onion, salt and pepper and cook 3 minutes, stirring occasionally. Reduce heat to medium-low and cook 15 to 18 minutes longer or until golden brown and tender, stirring occasionally. Stir in cherries, vinegar, barbecue sauce and thyme and cook 2 minutes. Stir in chicken. Remove skillet from heat. Preheat oven to 350°F.

2. Spray 16 mini muffin-pan cups with nonstick cooking spray. Unfold pastry; cut lengthwise into 4 strips, then cut each strip crosswise into 4 pieces to make 16 squares. Fit pastry squares into prepared cups with corners of pastry squares sticking up; gently press squares onto bottom and sides of cups.

3. Evenly divide chicken mixture between each cup. Bake tartlets 15 minutes. Place cheese pieces in each tartlet and bake 5 to 6 minutes longer or until cheese melts and tartlets are golden brown. Serve warm or at room temperature.


Each tartlet: about 161 calories, 11 g total fat (4 g saturated), 17 mg cholesterol, 140 mg sodium, 12 g carbohydrate, 1 g fiber, 5 g protein

Cook’s Wisdom

For easier slicing, place Brie in freezer 10 minutes.