Chicken Wonton Cups

Somebody invite me to a party at Bruce Wayne’s house, so I can bring these ritzy appetizers. (We will ignore that Bruce Wayne is too rich to ever host a potluck.)

Chicken Wonton Cups
Serves 2 for dinner or 4 as appetizers

4-8 ounces boneless, skinless chicken breast
Cooking spray
12 wonton wrappers
2 tablespoons dijon
2 tablespoons soy sauce
2 tablespoons maple syrup
1/2 cup snow peas, sliced
1/2 cup carrot, shredded
1/2 cup scallions, sliced
2 tablespoons cilantro, chopped
Sesame seeds

Preheat oven to 350 degrees. Cover chicken with water in a medium skillet over high heat and bring to a simmer. Maintain simmer for about 8 to 12 minutes, until cooked throughout. Slice chicken breasts into small, 3/4 inch cubes. Line a muffin tin with wonton wrappers.

Coat wrappers with cooking spray and bake in oven for about 10-12 minutes, until golden brown. In a large bowl, whisk dijon, soy sauce, and maple syrup. Coat chicken with syrup mixture and add cilantro, snow peas, carrot, and scallions.

Spoon chicken and vegetables into wontons. Allow to chill in refrigerator or serve warm. Top with sesame seeds.

If you can’t get enough wonton (or you’re just looking to use up your extra wrappers), I’d say wonton soup is the perfect next meal.

Modified from Healthy Seasonal Recipes.

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