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Tea Time Chicken Tartlets

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1 egg

3 tablespoons marscarpone cheese

6 canned artichoke hearts, roughly diced

1 cup arugula, chopped

2 cups finely diced rotisserie chicken, skinned

Salt and pepper to taste

1 teaspoon tarragon, dried

8 sheets phyllo dough 14 x 9-inches


Beat together egg and marscapone. Combine with remaining ingredients, except phyllo, mixing well. Cut phyllo into small squares and place in mini-muffin tins. Place 1 teaspoon marscarpone mixture in each phyllo cup. Bake at 375 degrees F. for 10-15 minutes. Serve warm. Serves 8 for appetizers.