Empanadas

Ingredients

• 8 ounces chicken breast 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  pimiento 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 wonton wrappers ()

Equipment

• food processor
• frying pan
• baking sheet
• oven

Directions

1. Cook first 13 ingredients in a large skillet coated with cooking spray over medium heat 5 minutes or until chicken is done, stirring often.
2. Process chicken mixture in a food processor until coarsely chopped. (
3. Mixture should be fairly dry.
4. Add 1 tablespoon breadcrumbs if mixture is wet.) Cover and chill 30 minutes.
5. Arrange 1 won ton wrapper on a clean, flat surface. Lightly brush edges of wrapper with water.
6. 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.
7. Bake at 400 for 12 minutes or until golden brown, turning after 6 minutes.
8. Sprinkle with salt to taste.