Chicken and mushrooms are baked in a creamy egg filling in a crust made with Nabisco® Chicken in a Biscuit crackers in this decadent tart recipe.
Provided by Julie Hubert
Categories Breakfast and Brunch Eggs
Time 1h28m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix crushed crackers and melted butter together in a bowl; press into the bottom and up the sides of a 9-inch springform pan.
- Bake in the preheated oven for 10 minutes. Remove crust from oven and brush egg white onto the crust, to seal. Bake 4 minutes more. Remove from oven and cool to room temperature.
- Season chicken with salt and pepper.
- Heat olive oil in a heavy large skillet over medium heat; cook and stir chicken just until brown, about 2 minutes per side. Transfer chicken to a plate.
- Reduce heat under skillet to medium-low; add 2 tablespoons butter. Cook and stir shallot in the hot butter until beginning to soften, about 2 minutes. Add mushrooms, garlic, rosemary, and 1 pinch salt; cook and stir until mushrooms are tender and juices evaporate, about 8 minutes.
- Whisk cream, eggs, 1/4 cup grated Parmesan cheese, 2 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Place baked crust on a baking sheet; top with chicken and mushrooms. Pour egg mixture over top. Sprinkle remaining 2 tablespoons Parmesan cheese over the top.
- Bake in the preheated oven until top is lightly golden and middle is set, 30 to 35 minutes. Let tart rest for 10 minutes. Remove outer ring. Top tart with 2 tablespoons remaining parsley.
Nutrition Facts : Calories 453.6 calories, Carbohydrate 18.3 g, Cholesterol 145.3 mg, Fat 35.1 g, Fiber 1.5 g, Protein 16 g, SaturatedFat 17 g, Sodium 597.9 mg, Sugar 2.2 g
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