YIELD Makes 10 servings
|Nonstick cooking spray|
|20||(3-inch) wonton wrappers|
|1||tablespoon sesame seeds|
|2||boneless skinless chicken breasts (about 8 ounces)|
|1||cup fresh green beans, cut diagonally into 1/2-inch pieces|
|1/4||cup reduced-fat mayonnaise|
|1||tablespoon chopped fresh cilantro (optional)|
|1||teaspoon reduced-sodium soy sauce|
|1/8||teaspoon ground red pepper|
- Preheat oven to 350°F. Spray miniature muffin pan with cooking spray. Press 1 wonton wrapper into each muffin cup; spray with cooking spray. Bake 8 to 10 minutes or until golden brown. Cool in pan on wire rack before filling.
- Place sesame seeds in shallow baking pan. Bake 5 minutes or until lightly toasted, stirring occasionally. Set aside to cool.
- Meanwhile, bring 2 cups water to a boil in medium saucepan. Add chicken. Reduce heat to low. Cover; simmer 10 minutes or until chicken is no longer pink in center, adding green beans after 7 minutes. Drain.
- Finely chop chicken. Place in medium bowl. Add green beans and remaining ingredients; mix lightly. Spoon lightly rounded tablespoonful chicken mixture into each wonton cup. Garnish, if desired.
|Serving Size:||2 filled wonton cups (without garnish)|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||25 %|
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