Roasted Chicken Purses
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 892
- Total Fat
- 31
- Saturated Fat
- 15
- Carbohydrates
- 114
- Dietary Fiber
- 4
- Sugar
- 0
- Protein
- 37
- Cholesterol
- 157
- Sodium
- 1315
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
Ingredients
1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
3/4 cup whole milk ricotta cheese
1/2 lemon, zested
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
32 small, square wonton wrappers
1 large egg, lightly beaten
4 tablespoons butter
1/4 cup grated Parmesan
Directions
- 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.