Ingredients
- 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
Nutrition Information
- calories 36
- caloriesfromfat 8 %
- fat 0.3 g
- satfat 0.0 g
- monofat 0.1 g
- polyfat 0.1 g
- protein 2.4 g
- carbohydrate 5.8 g
- fiber 0.3 g
- cholesterol 4.4 mg
- iron 0.4 mg
- sodium 98 mg
- calcium 7 mg
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.
You May Like
