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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These little Latin turnovers are irresistible right out of the oven. 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 |
Directions:
1. Cook first 13 ingredients in a large skillet coated with cooking spray over medium heat 5 minutes or until chicken is done, stirring often.
2. 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.
3. 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.
4. Bake at 400° for 12 minutes or until golden brown, turning after 6 minutes. Sprinkle with salt to taste.
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