CHICKEN, PEAR & GORGONZOLA TARTS

CHICKEN, PEAR & GORGONZOLA TARTS image

Yield 2-1/2 Dozen

Number Of Ingredients 12

8 bacon strips
1-1/2 tsp. brown sugar
1/4 tsp. ground cinnamon
3/4 cup finely chopped cooked chicken breast
1/3 cup pear nectar
1/4 cup finely chopped dried pears
3 tbsp. apricot preserves
2 tsp. butter
1/4 tsp. salt
1/4 tsp. pepper
2 (1.9 oz. ea.) pkgs. frozen miniature phyllo tart shells
1/3 cup crumbled Gorgonzola cheese

Steps:

1. Place bacon in a 15"x10"x1" baking pan; broil 4 inches from the heat for 4 to 6 minutes on each side or until crisp. Combine brown sugar and cinnamon; sprinkle over bacon. Broil 1 minute longer or until bacon is glazed and bubbly. Drain on paper towels. Cool slightly and crumble. 2. In a small skillet, combine chicken, pear nectar, pears, preserves, butter, salt and pepper. Bring to a boil; cook, stirring occasionally, for 3 to 4 minutes or until thickened. Spoon about 1 tablespoonful of filling into each tart shell; place tarts on baking sheet. Sprinkle with bacon and cheese. 3. Bake at 350 degrees F for 5-7 minutes or until heated through. Serve warm.