wonderful wonton wrappers

Wonton wrappers are incredibly versatile little sheets of loveliness. They are great for potstickers of course, but also homemade raviolis that you can stuff with just about anything you like. In this recipe I've created fun little shells stuffed with poached chicken in wine sauce. You could also use them as chicken salad cups or even dessert cups for pudding with a dallop of whip cream. You can find wonton wrappers in the organic vegetable section of the grocery store, near the tofu and mushrooms.

Wonton Shells:

Preheat your oven to 375º. Coat a mini muffin tin with non-stick spray. Place one wrapper in each little tin, pressing around the inside edges and allowing the points to flow out around. Bake for 10 to 12 minutes watching carefully until they are golden brown. Pull them out and place them on a platter ready to fill with yummy goodness.

Poached Chicken with Wine:

In a large black skillet, sauteé diced onions in a little olive oil over medium high heat. {TIP: I use a heat safe brush to evenly coat my pan with the oil. This also helps to prevent me from using too much oil.} Next, add your smashed, diced garlic to the mix and lower the heat to medium. Then add one package of ground chicken or turkey and combine. Pour in about 1/4 cup of dry white wine and stir until the meat is all cooked through and the liquid has evaporated. Turn off the heat and stir in 2 tbsp. of cream cheese. Place a spoonful of the mixture into each little cup. Top with sliced tomato pieces or chopped scallions. I served this with easy & crunchy green bean fries.

Green Bean Fries:

Clean and trim beans, but leave them whole. Preheat oven to 400º. Place the beans on a sheet pan and salt and pepper them liberally. Coat with a couple of tablespoons of olive oil and toss with your hands. Spread them out as thinly as you can on the sheet pan. Cook for about 20 minutes or until they start to brown. Enjoy!