Enjoy this recipe with a glass of Chardonnay!

Chicken & Bacon Tart

Ingredients

1/2 pound bacon strips, cut into thirds
2 medium onions, halved and thinly sliced
2 medium apples, peeled and thinly sliced
1 — 9 oz. package ready-to-serve roasted chicken breast strips
1/4 cup jalapeno pepper jelly
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 sheet frozen puff pastry, thawed
3/4 cup shredded cheddar cheese
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

Directions

~In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Saute onions and apples in drippings until tender. Stir in the chicken, jelly, thyme, and salt.

~On a lightly floured surface, unfold puff pastry. Roll into a 10-in. x 9-in. rectangle. Transfer to a 15-in. x 10-in. x 1-in. parchment paper-lined baking sheet. Prick with a fork.

~Spread chicken mixture over pastry to within 1 in. of edges. Sprinkle with cheese and pepper. Press edges with a fork, forming a decorative border.

~Bake at 425° for 10 minutes. Sprinkle with bacon; bake 5 to 10 minutes longer (or until golden brown). Sprinkle with parsley.

~Makes four servings.