Recipe - Savory Apple-Chicken Tart

2 cup Apple cider
1 teaspoon Black peppercorns
Three fourths pound Skinned boned chicken breast
halves
Vegetable cooking spray
1 One half tablespoon Minced shallot
1 Clove garlic, minced
2 cup Sliced fresh mushrooms
2 One half cup Chopped peeled Rome apple,
(1 pound)
One half teaspoon Salt
One fourth teaspoon Dried tarragon
1/8 teaspoon White pepper
2 tablespoon Dry sherry
5 Sheets frozen phyllo pastry,
thawed
1 cup Grated Gruyere cheese, (4
ounces)
One half cup Evaporated skimmed milk
8 ounce Egg substitute, (1 carton)

Combine first 3 ingredients in a medium saucepan, and bring to a boil.
Reduce heat, and simmer for 8 minutes or until chicken is done. Drain and
discard the cider and peppercorns. Finely chop chicken; place in a large
bowl, and set aside.

Coat a large nonstick skillet with cooking spray; place over mediumhigh
heat until hot. Add shallot and garlic; saute 1 minute. Increase heat to
high; add mushrooms, and saute 3 minutes. Add chopped apple and next 4
ingredients; saute 2 minutes. Combine apple mixture and chopped chicken;
stir well, and set aside.

Coat a 10inch tart pan or a 9inch quiche dish with cooking spray. Working
with 1 sheet of phyllo at a time, coat each sheet with cooking spray; fold
in half crosswise to form a 13 x 81/2inch rectangle. Gently press 1
folded sheet of phyllo into prepared tart pan, allowing ends to extend over
edges of pan, and recoat phyllo with cooking spray. Place another folded
sheet of phyllo across first sheet in crisscross design, and recoat phyllo
with cooking spray. Repeat the procedure with remaining 3 sheets of phyllo.
Turn under edges of phyllo to form a rim, and coat rim with cooking spray.
Spoon chicken mixture into phyllo crust, spreading evenly; sprinkle with
cheese. Combine milk and egg substitute; pour over chicken mixture.

Bake at 400 degrees for 35 minutes or until puffed and golden. Yield: 8
servings (serving size: 1 wedge).

Per serving: 247 Calories; 9g Fat (34% calories from fat); 18g Protein; 22g
Carbohydrate; 36mg Cholesterol; 338mg Sodium

NOTES : This quichetype entree is dressed up with a phyllo crust and a
filling of apples, Gruyere, and tarragon. It's okay to use just about any
apple variety.

Recipe by: Cooking Light, October 1994, page 70

Posted to MCRecipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.