I made these Tar Tar Bites for Christmas Eve this year and they were such a hit. I’ve been wanting to make them for a few years and finally decided to give them a go. The recipe comes from a cookbook I purchased several years back called, “Everyday Delicious” by Michelle Bernstein. I love this cookbook and actually, I know I’m not alone in saying this. If you’ve never used this cookbook, it’s one I highly recommend. So many great recipes! You can find this cookbook on Amazon here.

I had a friend of mine over for dinner on Christmas Eve and we served these Tar Tar bites as an appetizer and they were the talk of the night. They were a hit all around. They also happen to be really easy to make, which is always a plus. You can serve them as an appetizer or if you want, make them into our secondary main dish and serve them as a main course. There are so many ways to customize the recipe.

These chicken tar tar bites are typically served with a pesto sauce. This is where you can be creative and add in whatever ingredients you like. I chose to stick with traditional flavors and paired them with the pesto. They are very flavorful and made with a delicious creamy sauce. If you’ve never had Tar Tar, they are a bit like chicken nuggets. They are very tender and fall apart easily, so be careful when assembling them.

If you’re looking for a tasty appetizer or main dish, these are the perfect way to go. The flavor combinations in the chicken are just perfect. And the sweet and creamy sauce is a perfect foil for the chicken.

Ingredients

• 1 lb. boneless chicken breasts, cut into 1-inch cubes
• 1/2 cup panko breadcrumbs
• 1/2 cup shredded Parmesan cheese
• 1/2 cup chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 cup olive oil
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup lemon juice
• 1/4 cup capers, drained
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh thyme
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh tarragon

Instructions

1. Preheat oven to 350°F.
2. Combine the chicken, panko, Parmesan, parsley, thyme, basil, salt, pepper, garlic powder, onion powder, oregano, and dried basil in a large bowl. Toss to coat.
3. Heat the olive oil and butter in a large oven-proof skillet over medium-high heat.
4. Add the chicken mixture to the skillet and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes.
5. Remove the chicken from the skillet and set aside.
6. Add the flour to the skillet and stir to combine.
7. Add the broth and cream to the skillet, stirring constantly, until the mixture thickens, about 2 minutes.
8. Stir in the lemon juice, capers, parsley, basil, thyme, chives, and tarragon.
9. Add the chicken to the skillet and stir to coat.
10. Bake the chicken mixture in the oven for 10 minutes.
11. Remove the chicken from the oven and serve immediately.