These little Latin turnovers are irresistible right out of the oven.
8 ounces skinned and boned chicken breasts, cut into 1/2-inch pieces
1/2 small onion, minced (about 1/4 cup)
1/2 green bell pepper, minced
1/2 tomato, seeded and coarsely chopped
4 pimento-stuffed green olives, coarsely chopped
2 tablespoons raisins
2 tablespoons chicken broth
1 tablespoon tomato paste
1 teaspoon minced fresh cilantro or parsley
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
Vegetable cooking spray
1 tablespoon dry breadcrumbs (optional)
36 (3-inch) square won ton wrappers
Salt to taste
How to Make It
Cook first 13 ingredients in a large skillet coated with cooking spray over medium heat 5 minutes or until chicken is done, stirring often.
Process chicken mixture in a food processor until coarsely chopped. (Mixture should be fairly dry. Add 1 tablespoon breadcrumbs if mixture is wet.) Cover and chill 30 minutes.
Arrange 1 won ton wrapper on a clean, flat surface. Lightly brush edges of wrapper with water. Place 1 heaping teaspoon of chicken mixture in center of wrapper. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining wrappers and chicken mixture. Arrange empanadas on a baking sheet coated with cooking spray. Lightly coat empanadas with cooking spray.
Bake at 400° for 12 minutes or until golden brown, turning after 6 minutes. Sprinkle with salt to taste.