Lemon Chicken Tarts Recipe


Preparation Time25 MinCooking Time35 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings8
MethodMain Ingredient
Interest Group


 Refrigerated all ready pie crusts15 Ounce, thawed (1 package, Pillsbury)
 Flour1 Teaspoon
 Whole chicken breast1 , skinned, boned and cut into 1/2-inch cubes
 Oil1 Tablespoon
 Carrot2 Tablespoon, shredded
 Fresh chives/Freeze- dried chives- 1/2 teaspoon1⁄2 Teaspoon, chopped
 Corn starch1 Teaspoon
 Garlic powder1⁄8 Teaspoon
 Ginger1⁄8 Teaspoon
 White pepper1⁄8 Teaspoon
 Water1⁄2 Cup (8 tbs)
 Lemon juice2 Tablespoon

Nutrition Facts

Serving size

Calories 317 Calories from Fat 156

% Daily Value*

Total Fat 17 g26.8%

Saturated Fat 6.2 g31.1%

Trans Fat 0 g

Cholesterol 12.5 mg

Sodium 267.6 mg11.2%

Total Carbohydrates 33 g11%

Dietary Fiber 0.92 g3.7%

Sugars 0.3 g

Protein 7 g13.9%

Vitamin A 12.9% Vitamin C 4%

Calcium 1.1% Iron 4.6%

*Based on a 2000 Calorie diet


1) Preheat the oven to 450°F.
2) Open each pie crust, and remove the plastic film.
3) Dredge 1 teaspoon of flour over each crust and press the fold lines.
4) Flip the crust, floured side down on the working table and remove the remaining plastic film.
5) Cut 14 to 15 circles using 2 ½ inch round cookie cutter, from each crust.

6) Arrange the circles into small non-stick muffin cups, pushing it down gently.
7) Peirce each crust with a fork.
8) Bake the empty crust in the oven for 9 to 13 minutes or until light golden brown.
9) Allow cooling slightly and remove from muffin cups.

10) In a large non-stick pan, heat oil and sauté the chicken until browned evenly and drain.
11) Stir in carrots, chives, cornstarch, garlic powder, ginger, pepper, water and lemon juice.
12) Heat the chicken mixture until it comes to boil, stirring frequently.
13) Take the pan away form heat.
14) Spoon a tablespoon of hot chicken mixture into each crust.

15) Serve hot over small green salad, garnished a tart with small parsley sprig of desired.