Sage Chicken Tart

  • Yield: servings


20ounces Ground chicken or about 1 & 1/2lbs
1/2teaspoon Rubbed Dalmation Sage
1/2teaspoon ground dry mustard
1/2teaspoon Kosher salt
1/2teaspoon Mrs Dash Garlic & Herb
1/4teaspoon Thyme
1/4teaspoon ground black pepper
1/8teaspoon celery salt
3/4teaspoon Mrs dash Extra Spicy
1/4cup Italian Style bread crumbs
1/4cup Ken's Steakhouse Lite Asian Sesame with Ginger & Soy Dressing
1/4cup Kraft Parmesan cheese
1box Pillsbury refrigerated pie crusts
1-- egg stirred for top crust


1- Preheat oven to 425F

2- Remove 1 pie crust from pouch, unroll & place into a nonstick 91/2" fluted tart pan with removable bottom.

3- In medium bowl, mix together, ground chicken, sage, mustard, salt, Mrs dash, thyme, pepper, celery salt, bread crumbs, cheese, & Ken's steakhouse dressing.

4- Spoon chicken mixture into the pie crust lined tart pan, and even out

5- Remove the second pie crust from pouch, unroll and place on top of chicken mixture. Seal edges & trim edge. brush with egg wash. Put small slits in the sections where you are going to slice the tart after it is baked.

6- Put tart pan on a cookie sheet and cook for 30 minutes. Let stand for 10 minutes before serving. Cut into 6 wedges. It is good with cranberry sauce.