There’s nothing not to love about these terrific chicken and balsamic onion goat cheese tartlets. First, I kept the crust part simple by rolling out Pillsbury biscuits and moulding them to my pan for an excellent buttermilk barrier. Next, I browned extra lean ground chicken in simple seasoning, allowing the balsamic and goat cheese to shine.
My balsamic onions were sautéed until thick and kept sweet with some Splenda brown sugar. And finally, a sprig of thyme lent a polished presentation that makes these appear much fancier than the effort they need!
So the next time you’re having a rough Monday and need a little personal-sized lovin’, hop into the kitchen for some chicken and balsamic onion goat cheese tartlets. The work week isn’t getting any shorter but eats like this sure make them go by quicker.
Crispy Chicken and Balsamic Onion Goat Cheese Tartlets
Ingredients
12 ounces ground chicken (minced chicken) - extra lean- 5 small buttermilk biscuits
4 cups yellow onion - diced
4 ounces goat cheese - crumbled
3 tablespoons butter - light
4 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 teaspoons olive oil - extra virgin
2 teaspoons garlic - crushed
1 teaspoon thyme- ¾ teaspoon sea
¾ teaspoon ground black pepper - coarse- 1 tablespoon crisco - to grease
Instructions
- In a large skillet, saute ground chicken in olive oil over medium heat, seasoning with garlic, thyme, and salt and pepper. Once browned and no pink parts remain, remove from heat and set aside, draining off excess fat if needed.
- Roll out biscuits until evenly thin, then shape into amply greased tartlet dishes. Mold 1 biscuit per dish. Set aside.
- In another skillet, melt butter over medium-high heat. Once melted, add onions and a few dashes of salt and pepper. Reduce onions by half, then add brown sugar and balsamic, stirring thoroughly. Continue to saute until a thick consistency is achieved before removing from heat.
- Build tartlets with a base of ground chicken, then a layer of onions. Top with goat cheese, then bake at 350 degrees Fahrenheit for 20 to 25 minutes until golden. Allow to cool slightly, then plate and serve.
