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Poached chicken waldorf tartlets
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Try these mini Waldorf salad bites for a party hit.
Ingredients:
24sliceswholemeal bread
50g butter, melted
1garlicclove
500ml (2 cups) white wine
1bay leaf
5black peppercorns
2 (about 200g each) chicken breast fillets
61.88 gm whole-egg mayonnaise
23.40 gm Dijon mustard
20.00 ml finely choppedtarragon
60g (1/2 cup) toasted walnuts, coarsely chopped
2celerysticks, diagonally thinly sliced
1green apple, cored, cut into matchsticks
250.00 ml watercress sprigs
Instructions:
- Preheat your oven to 180C.
- Flatten bread slices using a rolling pin.
- Mix butter and garlic in a small bowl.
- Use a 7.5cm round pastry cutter to cut out discs from the bread.
- Lightly brush the bread with the garlic butter.
- Press each disc into twenty-four 30ml (1 1/2 tablespoons capacity) round patty pans.
- Bake for 20 minutes, or until the bread is golden brown and crispy.
In a large saucepan, mix wine, 1 cup (250ml) water, bay leaf, and peppercorns. Bring to a boil over high heat. Add chicken breasts and simmer on low for 12 minutes until fully cooked. Transfer chicken to a bowl and let it cool before shredding finely.
In a bowl, mix together mayonnaise, mustard, and tarragon. Add chicken, walnuts, celery, and apple, and toss gently to combine. Spoon chicken mixture into tartlet cases and garnish with watercress sprigs before serving.