Today is Friday, and time for Recipe Swap over at Gayle’s. Check her out for some great recipes, and frugal ideas.
This week, I’m sharing with you a recipe that I just found for Chicken Wontons. They are really great. The only thing that I would do differently would be to double the recipe. I made them for dinner earlier this week…and they were a hit. Although it was almost a catastrophe! I mentioned it here.
Onto the recipe….
(1) 3oz pkg Cream Cheese
2 tbsp butter, softened
2 tbsp minced chives
1/2 tsp lemon pepper seasoning
1 1/2 cups finely chopped cooked chicken (I used 3 small breasts..I never did measure it!)
1 pkg egg roll wrappers (Not really sure why these babies are called wontons, but use egg roll wraps..)
In a small mixing bowl, beat the cream cheese, butter, chives and lemon pepper until blended. Add the chicken. If you want finer pieces of chicken, you can beat the chicken in with the mixture, otherwise just mix well with a spoon. Place about 2 tablespoons of mixture in the center of the wrapper. I turn mine to where it looks like a diamond. Then when I fold it, I put the 2 sides to the center, fold up the bottom, and roll closed. I use a dab of water to seal it. Bake at 425 degrees for 10 minutes. Turn ‘em over and bake 5-10 minutes longer or until lightly browned.
You can do a couple of different things with this recipe. The original one called for mushrooms. I love mushrooms, but my husband does not, so I omitted them. Also, right before you bake them, you can brush the wontons with melted butter. I think they turned out just fine without the extra butter though.