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Crustless Ricotta Chicken Tart With Black Olives


Course : Tarts
Serves: 8
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Ingredients:


1 spray nonfat cooking spray

2 cups salt-free cracker crumbs

1 1/2 teaspoons oregano

1/2 teaspoon freshly ground pepper -- to taste

1 tablespoons butter -- softened

2 pounds fat-free or low-fat ricotta cheese

1/2 cup sliced black olives

1/4 cup chopped fresh basil

1 large egg -- beaten

4 ounces egg substitute

1 teaspoon salt -- optional

1/2 teaspoon white pepper

2 cups chopped cooked chicken

2 tablespoons grated parmesan cheese
 

Preparation / Directions:


Preheat oven to 350 degrees. Spray bottom and sides of a 9-inch springform pan with cooking spray. Mix crumbs, oregano, and pepper together. Mix in softened butter and blend until crumbly. Press into bottom and up sides of pan. Bake 10 minutes. Set aside. Mix cheese, olives, basil, egg, egg substitute, salt, pepper, and chicken. Turn into prepared pan. Sprinkle with Parmesan cheese. Bake 45 minutes, or until a knife inserted in the middle comes out clean. Remove from oven and let stand 10 minutes. Run a knife around sides of pan, then remove tart. 8 servings/Serving size: 1/8 tart

 

Nutritional Information:

60 Calories (kcal); 5g Total Fat; (71% calories from fat); 3g Protein; 1g Carbohydrate; 29mg Cholesterol; 412mg Sodium

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