Artichoke Pesto Mini Chicken Tarts

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   Heat oven to 350 degrees F.

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   Grate the cheese.

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   Put the basil in the food processor and give it a spin.

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   4.

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   Add in the garlic and nuts and about half the cheese.

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   5.

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    Slowly drizzle in the olive oil (while the food processor is running).

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    6.

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    Add the artichokes and salt.

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    7.

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    Process until nice and creamy.

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    8.

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    Take out about half of the pesto mixture and put it in a bowl.

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    9.

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    Leave the rest of the pesto in the food processor and add the cooked chicken breasts.

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    Pulse until the chicken is chopped up.

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    10.

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    Remove from the food processor and put in the bowl with the rest of the pesto and mix well.

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    11.

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    Fill the phyllo tart shells with the mixture and sprinkle with a bit of the remaining cheese.

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    12.

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    Arrange on a baking sheet.

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    13.

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    Bake for 12-13 minutes then turn to broil for 1 minute.

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    Enjoy!

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    Nutritional information per 2 mini tarts (approximate) Calories 132 Calories from Fat 71 Total Fat 7.9g Saturated Fat 1.9g Cholesterol 18mg Sodium 145mg Total Carbohydrates 6.9g Dietary Fiber 1.4g Sugars 0.5g Protein 8.8g

* Per serving · 4 servings · Values may vary.