Chicken Tartlets with Cranberry Salsa
- In a skillet combine ground chicken, onion, thyme and salt. Stir-fry until the ground chicken is no longer pink. Remove from the heat and cool slightly.
- Mix egg and sour cream. Stir into meat mixture.
- Fill tart shells and bake at 400°F (200°C) for 12-15 minutes until crust is golden brown.
- Serve warm topped with Cranberry Salsa.