Friday, November 12, 2010

Pesto Chicken and Cranberry Tartlets

This recipe I credit 100% to my mother. She is the culinary artist behind this delicious appetizer, perfect for an Italian inspired feast, or simple enough to whip up for a get together with friends (which is what I used it for recently, at K's surprise birthday party). We had told our friends that we would bring an appetizer to the party, but had forgotten about this commitment until the day of the party.... oops. Tis what happens when we both work all day every day!

Thankfully, my mom's green recipe book was nestled nicely in my cookbook cabinet, waiting to unveil this simple, savory treat. When they come together in their perfect little stack, these tasty bites appear as though you spent quite some time in the kitchen, but such is NOT the case.

What you will need:
-1 roll of precooked polenta, usually found with the rice and couscous at your grocery store (Scott would like me to inform you that it looks like a tube of Jimmy Dean sausage, haha)
-1 rotisserie chicken, deboned and shredded into bite size pieces
-1 8 oz. container of basil pesto
-Olive oil
-1 pkg. dried cranberries

What to do:
-Pour enough olive oil into a nonstick skillet to fill the pan approximately 1/4"
-Slice polenta into 1/2" thick rounds and cook in the oil until golden brown on both sides, and set aside
-Place shredded chicken and basil pesto in a large bowl and stir until chicken is well coated
-Spoon 1 tablespoon of the chicken mixture onto each polenta round
-Top each with 4 or 5 dried cranberries
-Devour in 2 bites!

Enjoy :-)


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