Mediterranean Chicken Tart

If you have missed any of the chicken recipes that came before the Mediterranean Chicken Tart, click here to find them.

The original recipe for Mediterranean Chicken Tart called for butter. I substituted olive oil which I think gives it a rich flavor. The phyllo pastry's crisp and tender texture make this chicken recipe absolutely delectable.

This recipe for chicken may look a little complicated with the list of ingredients, but it really only takes a little bit of time to prepare. So don't let it deter you from giving it a try. It will be one of your favorite chicken recipes.

To prepare your Mediterranean Chicken Tart you will need:

2 tomatoes, peeled, seeded and chopped
1 medium onion, chopped
3/4 c. plus 3 tbsp. olive oil, divided
1 c. sliced fresh mushrooms
1/2 tsp. dried whole thyme
2 tbsp. all purpose flour
1 c. diluted chicken broth
1 1/2 c. chopped booked chicken breasts
1 1/2 c. chopped cooked ham
1/2 tsp. anchovy paste
1/8 tsp. salt
1/4 tsp. fresh ground black pepper
16 sheets frozen phyllo pastry,
thawed and divided
1/2 c. crumbled Feta cheese

Saute tomato and onion in 3 tsp. olive oil until tender. Add mushrooms and thyme. Saute 3 - 4 minutes or until mushrooms are tender. Stir in flour and broth. Bring to a boil, reduce heat and simmer 5 minutes or until thickened, stirring constantly. Add chicken and next 4 ingredients, stirring well. Remove from heat and set aside.

Lightly brush 1 sheet of phyllo with remaining olive oil (keep remaining phyllo sheets covered with a slightly damp towel). Fold phyllo sheet in half crosswise and place in a 13x9 baking dish; brush phyllo with oil. Repeat procedure, using half of phyllo sheets and butter.

Spoon chicken mixture over phyllo in baking dish and sprinkle with cheese. To with remaining 8 sheets of phyllo, brushing each sheet with olive oil. Bake your Mediterranean Chicken Tart, uncovered, at 300° F. for 1 hour or until lightly browned. Yields 8 servings.

Note: Phyllo should not be confused with puff pastry, which like phyllo has multiple layers, but is made with butter or oil between layers. When the layered phyllo preparation is baked or deep-fried it becomes crispy and resembles puff pastry, though their preparation is very different and they are generally not substituted for one another.

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