Chicken With Tomato & Feta Tart

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 400 degrees fahrenheit.
2. Arrange the tart shells (a) on a baking tray and place them in your preheated 400 degree oven. Bake for 10 minutes. Then remove the tarts from the oven and let them cool.
3. While the tarts are cooling, cut open the package of chicken breast (b) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the chicken in the pan and sear for 2 minutes.
4. When your chicken has seared for 2 minutes, flip over using tongs, and sear the other side for 2 minutes. (If you are preparing 4+ servings, sear both sides for 3 minutes). After searing, place the skillet of chicken in your 400 degree oven for 7 minutes.
5. While the chicken is in the oven, spoon the sun-dried tomato, feta and pine nut mixture (c) on top of the tarts. Then put the tarts back into the oven to bake for 10 minutes.
6. When the cook time is up on the chicken, remove from the oven and place on a cutting board to rest. Carefully wipe out the skillet and put it back on the stovetop over medium-low heat.
7. Add the cannellini beans (d) and arugula (e) to the skillet. Pour the basil vinaigrette (f) on top. Gently stir for 90 seconds. Taste and add salt and pepper if you wish.
8. At this point your tarts should be ready. Remove them from the oven and place on your serving plates.
9. Spoon the arugula and bean salad next to the tarts. Cut the chicken into 1/2 inch slices and place on top of the warm bean salad.