Chicken Pesto Wonton Cupcakes
Ingredients
The pesto
-
2
tablespoons
pine nuts
-
¾
cup
basil leaves
-
2
tablespoons
Parmesan cheese
-
1
clove
garlic
-
1
tablespoon
olive oil
-
1 ½
teaspoons
water
-
1
teaspoon
fresh lemon juice
-
a pinch
nutmeg
-
to taste
salt and pepper
The filling
-
2
cups
diced or shredded cooked boneless, skinless chicken breast
-
4
grape tomatoes
chopped
The wrappers
The cheese
-
4
oz
shredded 2% Mozzarella cheese
Instructions
- Preheat the oven to 375°F and mist a muffin tin with cooking spray.
- Toast pine nuts in a dry skillet over medium heat for 1-2 minutes until golden.
- In a food processor, combine toasted pine nuts, basil, Parmesan, olive oil, water, lemon juice, garlic, nutmeg, salt, and pepper to make pesto.
- Mix the chopped chicken and tomatoes with the pesto until well combined.
- Place a wonton wrapper in each muffin cup and fill with half of the chicken mixture, then sprinkle with half of the Mozzarella.
- Top with another wonton wrapper and repeat the layering with the remaining chicken mixture and cheese.
- Bake for 18-20 minutes until golden brown, then let cool for 5 minutes before removing from the tin.
Nutrition Facts (estimated)
Servings
8 cupcakes
Calories
170
Total fat
7g
Total carbohydrates
9g
Total protein
17g
Sodium
0mg
Cholesterol
0mg
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