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Jalapeño-Lime Chicken
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Sesame Chicken Salad Wonton Cups
Yield: Makes 10 servings
Ingredients:
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)
2
teaspoons honey
1
teaspoon reduced-sodium soy sauce
1/8
teaspoon ground red pepper
Preparation:
1.
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.
2.
Place sesame seeds in shallow baking pan. Bake 5 minutes or until lightly toasted, stirring occasionally. Set aside to cool.
3.
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.
4.
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.
Nutritional Information:
| Serving Size: 2 filled wonton cups (without garnish) | |
| Sodium | 128 mg |
| Protein | 7 g |
| Fiber | <1 g |
| Carbohydrate | 12 g |
| Cholesterol | 18 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 25 % |
| Calories | 103 |
Dietary Exchange:
| Meat | 1/2 |
| Starch | 1 |
This recipe appears in:
Asian
