With just 1½ cups of leftover cooked chicken in the refrigerator, I am going to revisit my Italian Chicken Tart for lunch today. We just loved it when I first developed this recipe and I confess I haven’t cooked it again since. So today’s the day! With the fresh spinach layer and the tomato base, here, there are 2 servings of vegetables right in the tart! This delicious recipe is suitable once you reach Phase 2 of Atkins and is acceptable for most Keto plans.
VARIATION: For a smaller version, divide the dough into 12 balls and press the dough onto the bottom and up the sides a bit of each cup of a muffin pan. Distribute the toppings on all 12 portions. Baking time probably won’t change for the smaller version. You could even divide dough into 24 balls and press into the real mini-muffin pans. Reduce cook time a bit for those. Another variation would be to sub in 2-3 Italian sausage links, skinned, crumbled and pre-browned for the chicken in this recipe. Subbing in an Alfredo sauce for the red marinara would change this up quite a bit, too.
2 c. shredded mozzarella cheese (I used whole milk variety)
2 T. unsalted butter, pre-melted
½ c. Carbquik Bake Mix
1/8 tsp. each onion and garlic powder
1 T. oat fiber
1/2 tsp. psyllium husk powder (I use NOW brand)
1 egg, beaten
1 c. fresh spinach leaves, coarsely chopped
¼ c. low-carb spaghetti sauce (jar) (I used Classico brand with basil)
1½ c. cooked chicken, coarsely chopped
½ tsp. each dried basil and oregano leaves
½ c. additional mozzarella cheese
DIRECTIONS: Preheat oven to 350º. Place cheese in glass bowl and set in microwave. Melt cheese on HI for around 2 minutes. Remove bowl from. Drizzle melted butter over the top of cheese and stir with fork. Add in the two bake mixes, the psyllium, oat fiber, the beaten egg, onion and garlic powder. Stir well with fork until it forms a ball and pulls away from the bowl. Knead once or twice with hands in the bowl and then place dough into a classic tart pan (the kind where the bottom pushes up/out). If you don’t have one, use a large pie plate. This crust wanted to stick to the pan a bit, despite the fact my tart pan is non-stick, so you might want to lightly oil the pan with coconut oil. Press the dough out evenly on the bottom with your hands, pushing it up the sides a bit to form a “wall” around the edge. Just so you know, my tart pan is 11″ in diameter. Pop into 350º oven for about 12 minutes to set up the dough surface. Remove when it just beings to get tan on the edges. Remove. Place the spinach evenly on the bottom of the tart. Next add the chopped chicken, oregano and basil. Top with the additional ½ c. mozzarella cheese. Raise oven temp to 375º and pop back into oven. Bake until lightly browned, or about 15 minutes. Watch it, as ovens do vary. Cut into 6 slices and serve hot.
NUTRITIONAL INFO: Makes 6 slices, each contains: (I ate 2 and the hubs ate 3)
333 calories, 25 g fat, 10.83 g carbs, 6.65 g fiber, 4.18 g NET CARBS, 27 g protein, 549 mg sodium