Tuesday, December 28, 2010

Crispity crunchity chicken!

I have been informed I am the best wife ever.

All I did was mix together some chicken and cheese! But, hey, if that makes me the best wife ever I will take it :)

I found a recipe a little while back for cheesy chicken wontons. I decided to take the idea and run with it.

Even as I was mixing the filling Jon was hovering around the kitchen. These are a definite keeper.

These would be great for a football party :) But beware! They go quick.

Here's to you and your culinary adventures, friend. Cheers!

Bursting Cheesy Chicken Rolls*
Makes 11
125 calories per

3 oz Neufchatel cheese
2 tbsp minced chives
1/8 tsp black pepper
1/8 tsp lemon juice
2 small boneless, skinless chicken breast, fully cooked. Finely chopped. Preferably grilled.
1 ½ oz shredded, reduced fat pepper jack cheese
1 ½ oz shredded, reduced fat cheddar cheese
11 egg roll wrappers
2 TBS butter, melted(optional, not included in recipe counted calories)

In a small mixing bowl mix together the filling ingredients. Refrigerate for at least 30 minutes to blend flavors.

Place about 2 tablespoons of mixture in the center of the wrapper. Fold wrap around the filling. (I turn mine so looks like a diamond. Place the filling in the center. Fold bottom corner up, then the left corner in, then the right corner in. Roll up and place seam side down on a cookie sheet. This is the same process I use for my egg rolls)

Brush with butter.

Bake at 500 degrees for 12 minutes.


Omit the butter and bake at 425 degrees for 10 minutes, flip rolls over, bake 5-10 additional minutes until golden.

* We named these because they liked to burst out the side a bit when baking. (similar to Hungry Girl's exploding taquitos) but, we just pushed it back in when they cooled a bit.

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