Poached Chicken Salad Tarts

Incorporate salad into your next-door high tea with this gorgeous sharp sour recipe.

The ingredient of Poached Chicken Salad Tarts

• 24 slices white bread
• 60ml 1 4 cup olive oil
• 1 clove garlic crushed
• 500ml 2 cups verjuice see note or white wine
• 1 bay leaf
• 1 tsp black peppercorns
• 2 chicken breasts
• 80g 1 3 cup sharp cream
• 2 tbsp pouring cream
• 1 tbsp wholegrain mustard
• 1 eschalot finely chopped
• 2 tbsp finely chopped basil
• 1 1 2 tbsp lemon juice
• 25g 1 4 cup walnuts roasted finely chopped
• 1 stalk celery finely chopped
• 1 2 cup baby salad leaves mesclun
• 1 cup watercress sprigs

The Instruction of poached chicken salad tarts

• preheat oven to 190c to make sharp sour cases using a rolling pin flatten bread using a 7cm pastry cutter cut out 24 rounds increase 60ml 1 4 cup oil and garlic in a bowl later use to grease trays using your hands press bread rounds into trays then using a small glass press firmly to mould to base and corners brush generously later than enduring surviving oil fusion and bake for 20 minutes or until golden cool
• meanwhile to poach chicken place verjuice bay leaf peppercorns and 250ml 1 cup water in a small frying pan bring to the boil amass chicken then reduce heat to low and cook for 12 minutes or until cooked through using a slotted spoon separate chicken discard cooking liquid cool chicken later finely shred
• augment creams mustard eschalot basil and lemon juice in a bowl season considering salt and pepper add walnuts celery salad leaves and chicken toss to combine fill sharp sour cases subsequent to chicken salad culmination when watercress to serve

Nutritions of Poached Chicken Salad Tarts

calories: 149 614 calories
calories: 6 grams fat
calories: 2 grams saturated fat
calories: 14 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 7 grams protein
calories: 15 milligrams cholesterol
calories: 164 08 milligrams sodium
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calories: nutritioninformation