Roasted Chicken Purses
Roasted Chicken Purses requires approximately 35 minutes from start to finish. This main course has 431 calories, 25g of protein, and 18g of fat per serving. For $1.38 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. 698 people were glad they tried this recipe. A mixture of parmesan, butter, fresh thyme leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodnetwork. With a spoonacular score of 54%, this dish is pretty good. If you like this recipe, you might also like recipes such as Phyllo Purses with Roasted Squash, Peppers, and Artichokes, Chicken & Cheddar Purses, and Beggars' Purses.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 5 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
4 tablespoons butter
1 large egg, lightly beaten
1/2 teaspoon chopped fresh thyme leaves
1/2 lemon, zested
1/4 cup grated Parmesan
1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
1/2 teaspoon salt, plus more for sprinkling
3/4 cup whole milk ricotta cheese
32 small, square wonton wrappers
Equipment:
bowl
pastry brush
pot
frying pan
Cooking instruction summary:
In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine. On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins Meanwhile, bring a large pot of salted water to a boil over high heat. Add the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli. Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.
Step by step:
1. In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.
2. On a dry work surface place 8 wonton wrappers.
3. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins
4. Meanwhile, bring a large pot of salted water to a boil over high heat.
5. Add
6. the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes.
7. Drain the ravioli.
8. Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss.
9. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
