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.