Chicken Wonton Cups December 2007
Chicken Wonton Cups
Serves/Makes: 48
12 wonton wrappers (3 x 3 1/2 inch size), cut into quarters
2 tablespoons vegetable oil
6 cups water
2 teaspoons kosher salt, divided
1 pound boneless, skinless chicken breasts, washed, patted dry
1/4 cup Major Grey’s chutney
1/4 cup plain yogurt PLUS
2 tablespoons plain yogurt
3 tablespoons crunchy peanut butter
1 tablespoon fresh lime juice
1 1/2 teaspoon green curry paste
1/4 cup chopped green onions for garnish
Preheat the oven to 325 degrees. Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble. In a medium saucepan, heat the water and 1 1/2 teaspoons kosher salt over medium heat. Just before the water comes to a boil, add the chicken and simmer until cooked through, about 12 minutes. Transfer the chicken to a paper towel-lined plate and pat dry. Cool the chicken slightly, then finely chop and season with the remaining 1/2 teaspoon kosher salt. In a medium bowl mix together the the chutney, yogurt, peanut butter, lime juice and curry paste. Add the chicken and mix well. Refrigerate until slightly chilled. To assemble: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with green onions. Serve at room temperature.
Cook’s Note: The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made up to 1 day in advance. Let sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to 1 hour in advance. Merry M in M
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CHICKEN WITH WINE SAUCE
2 tbsp. veg. oil
2 1/2 lb. chicken, cut up
Salt and pepper, to taste
16 baby carrots, peeled,
or 2 lg. carrots, peeled and cubed
1 med. red onion, sliced,
or 16 pearl onions, peeled
1 green bell pepper, sliced
1 red bell pepper, sliced
16 sm. mushrooms, sliced
3/4 c. Lea and Perrins White Wine Worcestershire Sauce
1/4 c. yogurt or light cream
Heat oil in a large skillet, season chicken and brown pieces over moderately high heat until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream and warm through. Serves 4. Read more »
