Poached Chicken Waldorf Tartlets

Poached Chicken Waldorf Tartlets


  • 24 Slices Wholemeal Bread
  • 50G Butter, Melted
  • 1 Garlic Clove
  • 500Ml (2 Cups) White Wine
  • 1 Bay Leaf
  • 5 Black Peppercorns
  • 2 (About 200G Each) Chicken Breast Fillets
  • 1/4 Cup Whole-Egg Mayonnaise
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Finely Chopped Tarragon
  • 60G (1/2 Cup) Toasted Walnuts, Coarsely Chopped
  • 2 Celery Sticks, Diagonally Thinly Sliced
  • 1 Green Apple, Cored, Cut Into Matchsticks
  • 1 Cup Watercress Sprigs

Coocking Method

First Of All Preheat Oven To 180C. Use A Rolling Pin To Roll Bread Slices To Flatten Bread. Then Combine Butter And Garlic In A Small Bowl. And Use A 7.5Cm Round Pastry Cutter To Cut Discs From The Bread. Lightly Brush With Butter And Press Into Twenty-Four Holes Of A 30Ml (11/2 Tablespoons Capacity) Round Based Patty Pans. Then Bake For 20 Minutes Or Until Golden Brown And Crisp.
Meanwhile, Combine Wine, 1 Cup (250Ml) Water, Bay Leaf And Peppercorns In A Large Saucepan. Place Over High Heat And Bring To The Boil. Add Chicken Breasts. Reduce Heat To Low And Cook For 12 Minutes Or Until Cooked Through. Transfer To A Bowl And Set Aside To Cool. Finely Shred Chicken.
After This Combine Mayonnaise, Mustard And Tarragon In A Bowl. Now Add Chicken, Walnuts, Celery And Apple And Gently Toss To Combine. And Divide Chicken Mixture Among Tartlet Cases And Top With Watercress Sprigs To Serve.
Your Tastey Poached Chicken Waldorf Tartlets Is Ready.

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