Roasted Chicken-Mushroom Tartlets
by Johnny Loua, Chef, Seattle, Washington
- 1 skin-on Smart Chicken breast
- 1 cup assorted mushrooms, chopped
- 3 cloves garlic
- 1 onion
- 1 tablespoon butter
- 2 sheets puff pastry, thawed, rolled to ¼-inch thickness, and cut into 6 (5-inch) circles
- 6 eggs
- 3 tablespoons olive oil
- 1 tablespoon chopped parsley
- Salt and pepper
Preheat the oven to 350°F degrees.
Season the chicken breast with salt and pepper. In a medium sauté pan, heat the oil and sear the chicken breast until browned on both sides, then transfer to the oven until cooked through (about 12 to 15 minutes). To the same sauté pan, add onion and garlic and caramelize before adding the mushrooms and butter. Cook for a few more minutes until mushrooms are tender and cooked through. Remove and let cool.
Slice the chicken breast and toss with the mushrooms. Add parsley and season with salt and pepper.
Press the puff pastry circles into a muffin pan. Scoop 2 or 3 tablespoons of the chicken mixture into each puff pastry cup, then crack one egg on top of each one. Bake the filled tartlets in the oven for 15 to 20 minutes, until the puff pastry is golden brown.