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Savory Apple-Chicken Tart

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  • 2 c Apple cider
  • 1 ts Black peppercorns
  • 3/4 lb Skinned boned chicken breast halves
  • Vegetable cooking spray
  • 1 1/2 tb Minced shallot
  • 1 Clove garlic, minced
  • 2 c Sliced fresh mushrooms
  • 2 1/2 c Chopped peeled Rome apple, (1 pound)
  • 1/2 ts Salt
  • 1/4 ts Dried tarragon
  • 1/8 ts White pepper
  • 2 tb Dry sherry
  • 5 Sheets frozen phyllo pastry, thawed
  • 1 c Grated Gruyere cheese, (4 ounces)
  • 1/2 c Evaporated skimmed milk
  • 8 oz Egg substitute, (1 carton)


Combine first 3 ingredients in a medium saucepan, and bring to a boil. Reduce heat, and simmer for 8 minutes or until chicken is done. Drain and discard the cider and peppercorns. Finely chop chicken; place in a large bowl, and set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add shallot and garlic; saute 1 minute. Increase heat to high; add mushrooms, and saute 3 minutes. Add chopped apple and next 4 ingredients; saute 2 minutes. Combine apple mixture and chopped chicken; stir well, and set aside.
Coat a 10-inch tart pan or a 9-inch quiche dish with cooking spray. Working with 1 sheet of phyllo at a time, coat each sheet with cooking spray; fold in half crosswise to form a 13 x 8-1/2-inch rectangle. Gently press 1 folded sheet of phyllo into prepared tart pan, allowing ends to extend over edges of pan, and recoat phyllo with cooking spray. Place another folded sheet of phyllo across first sheet in crisscross design, and recoat phyllo with cooking spray. Repeat the procedure with remaining 3 sheets of phyllo. Turn under edges of phyllo to form a rim, and coat rim with cooking spray. Spoon chicken mixture into phyllo crust, spreading evenly; sprinkle with cheese. Combine milk and egg substitute; pour over chicken mixture.
Bake at 400 degrees for 35 minutes or until puffed and golden. Yield: 8 servings (serving size: 1 wedge).
Per serving: 247 Calories; 9g Fat (34% calories from fat); 18g Protein; 22g Carbohydrate; 36mg Cholesterol; 338mg Sodium
NOTES : This quiche-type entree is dressed up with a phyllo crust and a filling of apples, Gruyere, and tarragon. It's okay to use just about any apple variety.
Recipe by: Cooking Light, October 1994, page 70
Posted to MC-Recipe Digest V1 #453 by on Jan 28, 1997.