SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 463.6
  • Total Fat: 23.3 g
  • Cholesterol: 84.2 mg
  • Sodium: 801.4 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 23.7 g

View full nutritional breakdown of Chicken Purses calories by ingredient
Report Inappropriate Recipe

Chicken Purses

Submitted by: IANA703

Introduction

Shredded chicken and cheese in wontons boiled and sauteed in butter. Shredded chicken and cheese in wontons boiled and sauteed in butter.
Number of Servings: 2

Ingredients

    16 small square wonton wrappers
    1/2 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
    1 tablespoon heavy cream
    1 oz shredded mozzarella
    1 oz shredded gouda
    1/4 cup shredded carrots
    1/2 orange, zested
    1/2 teaspoon chopped fresh thyme leaves
    1/2 teaspoon salt, plus more for sprinkling
    1/4 teaspoon freshly ground black pepper, plus more for sprinkling
    1 large egg, lightly beaten
    2 tablespoons butter
    1/8 cup grated Parmesan

Directions

In a small bowl combine the chicken, heavy cream, cheeses, orange zest, thyme, carrots, salt, and pepper. Stir to combine.

On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins

Meanwhile, bring a large pot of salted water to a boil over high heat. Add
the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.

Melt 2 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 2 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.

Number of Servings: 2

Recipe submitted by SparkPeople user IANA703.






Great Stories from around the Web


Rate This Recipe