ven to 350\u00b0F. Place wonton wrappers on a flat surface
Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti Ranch Veggie Dip. Spoon chicken mixture into wonton cups. Serve immediately.
Heat the oil in a large saucepan on medium-high heat. Deep-fry wontons, in batches, until crisp. Drain on paper towels. Allow to cool.
Combine remaining ingredients in medium bowl. Spoon onto cooled wonton crisps.
triangle.
Hold filled wonton by the tip with the
Wonton Cups:
Preheat the oven
auce, and teriyaki sauce. Add chicken and mix well with the
Preheat oven to 350*.
Spray the outside and inside edges on baking/or loaf pans. Place wonton wrapper on pan edges making a taco shape. Be sure that wontons are not touching.
Bake in oven between 3-4 minutes until all wontons are used.
In a bowl mix together Chicken and Asian Dressing until combined.
Put a small amount of chicken and coleslaw into wonton wrappers then enjoy.
eat. Cook and stir ground chicken in the hot skillet until
egrees C).
Place each wonton/egg roll wrapper in a
In a mixing bowl, beat the cream cheese, milk, garlic salt& pepper until smooth.
Stir in the chicken& green onions.
Set aside.
Lightly grease a 24-count mini-muffin pan with the margarine and press a wonton wrapper into each one.
Bake cups at 350 degrees for 4-5 minutes until golden brown.
Remove from oven and fill each wrapper with one tablespoon of the chicken mixture.
Return pan to oven and bake 5 minutes longer.
Sprinkle with paprika& serve.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
egrees F.
Rub the chicken with the olive oil, salt
75\u00b0F.
Coat the chicken with the 1 teaspoon olive
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
oodles and next 5 ingredients (chicken - water chestnuts) in a large
a bowl. Many Vietnamese Chicken recipes usually require a short time
ombined.
Working with 1 wonton wrapper at a time, spoon
ntil completely shredded. Cut the chicken breast into smaller pieces and
375\u00b0F.
Cook Chicken.
I had just
Bring chicken stock to a boil. Reduce