Chicken Wonton Stars Food

CHICKEN WONTON CUPS

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 5-6 minutes or until edges begin to brown., Meanwhile, in a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno. Spoon chicken mixture into cups. Bake 8-10 minutes longer or until filling is heated through. Serve warm. Refrigerate leftovers.

HIDDEN VALLEY RANCH SAUSAGE STARS

Steps:

• Heat oven to 350 degrees F.
• Combine drained cooked sausage meat with the cheeses, salad dressing, olives and red pepper
• Lightly oil mini muffin tins and press a wrap in each tine so there are 4 wings sticking out
• Brush with oil bake 5 minutes until golden, remove wraps from pan, place on a baking sheet
• Fill wraps with the sausage, cheese mixture
• Bake for 5 minutes or until the cheese is bubbly& brown.

SAUSAGE WONTON STARS

Steps:

• Lightly press wonton wrappers onto the bottoms and up the sides of greased miniature muffin cups. Bake at 350° until edges are browned, about 5 minutes., In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the cheese, peppers, onions and salad dressing. Spoon a rounded tablespoon into each wonton cup. Bake until heated through, 6-7 minutes.

CHICKEN SALAD WONTON STARS

Steps:

• In a bowl, beat the cream cheese, milk, garlic salt and pepper until smooth. Stir in chicken and green onion; set aside. Spritz one side of each wonton wrapper with butter spray; press into mini muffin cups, buttered side down. , Bake at 350° for 4-5 minutes or until golden brown. Fill each cup with about 1 tablespoon chicken salad. Bake 5 minutes longer. Sprinkle with paprika.

CRISPY CHICKEN WONTONS

Steps:

• In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. , Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

CHICKEN WONTONS

Steps:

• Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
• Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
• Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

WONTON FILLING

Steps:

• In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

CHICKEN SALAD WONTON STARS (1 WW POINT)

Steps:

• Beat cream cheese, milk, garlic salt and pepper until smooth. Stir in chicken and green onion, set aside. Spay one side of each wonton wrapper with butter spray, press into mini muffin cups, buttered side down.
• Bake: 350* for 4-5 minutes or until golden brown.
• Fill each cup with 1 tablespoon of chicken salad.
• Bake 5 minutes longer.
• Sprinkle with paprika. 1 wonton =57 cal, 2g fat, trace fiber, 5g carb, 4g protein, 117mg sodium.