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Name: Chicken Tartlets with Cranberry Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: American
Ingredients: 24 Frozen unsweetened mini tart shells; 1 lb. Ground chicken; 1/4 cup Onion minced; 1 teaspoon Thyme dried; 12 teaspoon Salt; 1 Egg beaten; 1/3 cup Light Sour Cream; 1/2 cup Cranberries fresh or frozen; 1/4 cup Sugar; 2 Green Onions sliced; 1/4 cup Fresh Cilantro minced; 2 teaspoons Fresh Ginger minced; 1 Lime zest and juice; 1 Jalepeno Pepper seeded and sliced

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INGREDIENTS

24 Frozen unsweetened mini tart shells
1 lb. Ground chicken
1/4 cup Onion ; minced
1 teaspoon Thyme ; dried
12 teaspoon Salt
1 Egg ; beaten
1/3 cup Light Sour Cream
Cranberry Salsa:
1/2 cup Cranberries ; fresh or frozen
1/4 cup Sugar
2 Green Onions ; sliced
1/4 cup Fresh Cilantro ; minced
2 teaspoons Fresh Ginger ; minced
1 Lime ; zest and juice
1 Jalepeno Pepper ; seeded and sliced

Servings

INSTRUCTIONS

1. In a skillet, combine ground chicken, onion thyme and salt. Stir-fry until the ground chicken is no longer pink. Remove from the heat and cool slightly.

2. Mix egg and sour cream. Stir into meat mixture.

3. Fill tart shells and bake at 400(F) degrees for 12-15 minutes until crust is golden brown.

4. Serve warm topped with Cranberry Salsa.

Cranberry Salsa:

1. Combine all ingredients in a food processor and pulse on/off until the mixture is chopped, not pureed.

2. cover and chill for at least 2 hours to allow the flavors to blend.

Cranberry salsa will keep in the fridge for about a week.

NOTES

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Chicken Tartlets with Cranberry Salsa

24 Frozen unsweetened mini tart shells
1 lb. Ground chicken
1/4 cup Onion minced
1 teaspoon Thyme dried
12 teaspoon Salt
1 Egg beaten
1/3 cup Light Sour Cream
 Cranberry Salsa:
1/2 cup Cranberries fresh or frozen
1/4 cup Sugar
2 Green Onions sliced
1/4 cup Fresh Cilantro minced
2 teaspoons Fresh Ginger minced
1 Lime zest and juice
1 Jalepeno Pepper seeded and sliced

1.  In a skillet, combine ground chicken, onion thyme and salt.  Stir-fry until the ground chicken is no longer pink.  Remove from the heat and cool slightly.
2.  Mix egg and sour cream.  Stir into meat mixture.
3.  Fill tart shells and bake at 400(F) degrees for 12-15 minutes until crust is golden brown.
4.  Serve warm topped with Cranberry Salsa.

Cranberry Salsa:
1.  Combine all ingredients in a food processor and pulse on/off until the mixture is chopped, not pureed.
2.  cover and chill for at least 2 hours to allow the flavors to blend.
Cranberry salsa will keep in the fridge for about a week.

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Nutrition

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Serving Size: 1 Serving (116g)
Recipe Makes: 24 Servings

Calories: 76
Calories from Fat: 19 (25%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.3g
Cholesterol 25.1mg		8 %
Sodium 19.8mg		1 %
Potassium 241.1mg		6 %
Total Carbohydrate 10.3g		3 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 8.7g
Protein 4.6g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 76

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