Artichoke Pesto Chicken Tarts – a delicious recipe with Parmesan Cheese, Fresh Basil, Garlic, Olive Oil, Hearts, Kosher Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees.
2
Grate the cheese.
3
Put the basil in the food processor and give it a spin.
4
Add in the garlic and nuts and about half the cheese.
5
Slowly drizzle in the olive oil (while the food processor is running).
6
Add the artichokes and salt.
7
Process until nice and creamy.
8
Get your chicken ready.
9
I used the Tyson Grilled and Ready diced chicken I had in the freezer; any kind of chicken breast will do though.
10
Take out about half of the pesto mixture and put it in a bowl.
11
Leave the rest of the pesto in the food processor and add the chicken.
12
Pulse until the chicken is chopped up.
13
Remove from the food processor and put in the bowl with the rest of the pesto and mix well.
14
Fill the phyllo tart shells with the mixture and sprinkle with a bit of the remaining cheese.
15
Arrange on a baking sheet.
16
Bake for 12-13 minutes then broil for 1 minute.
17
Enjoy!
214
kcal
Calories
14
g
Fat
3
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 ounces, weight Parmesan Cheese, Freshly Grated, 1 cup Fresh Basil, 3 cloves Garlic, 1 ounce, weight Pistachio Nuts, and more.
Yes, Artichoke Pesto Chicken Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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