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Sweet and Sour Chicken Wonton


Thursday, January 01, 2004
Asian/Appetizers-Side Dish
48 servings, 1 appetizer each
Butter-flavored cooking spray
1/4 C. chopped green pepper
1/4 C. chopped red pepper
3 green onions, chopped
1 jar (10 oz.) sweet and sour sauce
1 can (8 oz.) water chestnuts, drained, rinsed and chopped
1 can (8 oz.) pineapple tidbits, drained, rinsed and chopped
1 can (10 oz.) 98% fat-free white chicken drained, rinsed and shredded
48 wonton wrappers
Preheat oven to 350 degrees F. Spray miniature muffin cups (1-x 1 3/4 -inch) with butter-flavored cooking spray. Spray a medium skillet with butter-flavored cooking spray. Sauté green pepper, red pepper and onion over medium heat 2-3 minutes. Remove from heat and stir in sweet and sour sauce, water chestnuts, pineapple and chicken. Press each wonton wrapper into a muffin cup. Spoon a scant tablespoon chicken mixture into each wonton. Bring up sides and corners of wrapper and gently press together at top. Spray wontons lightly with butter-flavored spray. (Note: May cover and refrigerate up to 8 hours at this point.) Bake 10-12 minutes or until wontons are light golden brown. Remove immediately from muffin cups.
Nutrition Facts:
45 calories, 9g carbohydrate, 2g protein, 0.2g fat, 0.1g saturated fat, 4mg cholesterol, 0.5g dietary fiber, 88mg sodium
Original recipe by Janet Potts, RD, LD
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