https://foodland.iga.com/Recipes/Detail/5155/Chicken_Pecan_Tarts
Yield: 10 servings
| 2 | tablespoons | butter or margarine | |
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| 1 | cup | pecans, finely chopped | |
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| 1 | cup | boneless, skinless chicken, finely chopped | |
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| 1/2 | cup | celery, chopped | |
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| 1/4 | cup | mayonnaise | |
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| 1 | tablespoon | Dijon mustard | |
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| 1 | pkg. | (3 oz.) cream cheese | |
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| 1/4 | teaspoon | salt | |
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| 1/2 | teaspoon | ground nutmeg | |
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| 1 | 7-1/2 oz. tube refrigerated biscults | ||
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In a large skillet, melt butter; add pecans and saute until lightly browned.
In a bowl, combine chicken, celery, mayonnaise, mustard, cream cheese, salt and nutmeg. Add pecans; mix well.
Separate biscuits; roll each into a 4 inch circle. Press into foil-lined muffin cups, letting dough cover bottom and sides. Fill
with chicken mixture. Bake at 425 degrees for 12 minutes or until crust is golden brown.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/5155/Chicken_Pecan_Tarts
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