8 ounces skinned and boned chicken breasts cut into 1/2-inch pieces
2 tablespoons chicken broth
1 teaspoon cilantro leaves fresh minced
1 garlic clove minced
0.5 bell pepper green minced
0.5 teaspoon ground cumin
0.5 teaspoon pepper
4 pimento-stuffed olives green coarsely chopped
2 tablespoons raisins
0.5 teaspoon salt
36 servings salt to taste
0.5 tomatoes seeded coarsely chopped
1 tablespoon tomato paste
36 square square won ton wrappers ()
Equipment
food processor
frying pan
baking sheet
oven
Directions
Cook first 13 ingredients in a large skillet coated with cooking spray over medium heat 5 minutes or until chicken is done, stirring often.
Process chicken mixture in a food processor until coarsely chopped. (
Mixture should be fairly dry.
Add 1 tablespoon breadcrumbs if mixture is wet.) Cover and chill 30 minutes.
Arrange 1 won ton wrapper on a clean, flat surface. Lightly brush edges of wrapper with water.
Place 1 heaping teaspoon of chicken mixture in center of wrapper. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining wrappers and chicken mixture. Arrange empanadas on a baking sheet coated with cooking spray. Lightly coat empanadas with cooking spray.
Bake at 400 for 12 minutes or until golden brown, turning after 6 minutes.
