Chicken With Mushroom & Goat Cheese 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. Open the container of tart shells (a) and remove them from the package, keeping the parchment paper on the bottom of the shells. Place the tart shells and parchment paper on a baking tray lined with foil and place in the oven for 10 minutes.
3. While the tarts are baking, heat a skillet over medium-high heat for 1 minute. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the mushrooms & shallots (b) to the pan. Season with a pinch of salt and pepper. Saute for 2 minutes, stirring occasionally. After 2 minutes, spoon the mushrooms & shallots onto a plate. Set aside.
4. Return the pan back to medium-high heat. Use scissors to cut open up the package of chicken (c) and place on a plate. Season on each side with a pinch of salt and pepper. 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. Then, use tongs to flip the chicken over and sear for another 2 minutes. After searing, place the skillet of chicken in the oven and bake for 7 minutes. Around this time, the tarts should be ready. Remove the tray of tarts from the oven.
5. Place the cooked mushrooms and shallots on top of the tarts. Spoon the herbed goat cheese (d) on top of the mushrooms and shallots, distributing the cheese evenly. Place the baking tray of tarts back in the oven for 3 minutes.
6. When the chicken has baked for 7 minutes, remove the skillet from the oven and place the chicken on a cutting board to rest.
7. When the tarts have baked for 3 minutes, remove them from the oven. Add the baby arugula (e) to your serving plates. Use a spatula to place the tarts on top of the arugula. Slice the chicken into 1/2 inch thick slices and place next to the tarts. Drizzle the smoked shallot vinaigrette (f) over the entire dish.