Pulled Chicken Wonton Purses

Chicken Wonton prep board Chicken Wontons

 

 

 

1 ½ cups Shredded Chicken (code 15801) or Cooked 1/2″ All White Diced (code 12000), thawed
¾ cup Whole milk ricotta
Zest of ½ lemon
½ tsp ground thyme
½ tsp salt
½ tsp black pepper
1 package Wonton wrappers
1 egg, lightly beaten
4 TBSP unsalted butter, melted
¼ cup Parmesan, grated

INSTRUCTIONS
Thaw approximately 12 oz of Cooked Chicken (1½ cups chicken).
In a medium sized bowl, combine the following: Chicken, ricotta, lemon zest, thyme, salt and black pepper. Mix to blend.
Lay out wontons on a clean surface (6 at a time). Brush edges with egg wash.
Place approximately 1 TBSP on the filling in the centre of each wrapper.
Fold the corners to the centre, pinch to seal.
Bake at 350°F until lightly brown, approximately 8-10 minutes.
Serve warm with melted butter and Parmesan, or with Marinara sauce.

Cranberry Chicken a la King

*Have you tried our New COOKED DICED TURKEY in this favourite??!

chickenalakingSM¼ cup butter
2 onions, chopped
4 celery stalks, chopped (about 4 cups)
1/3 cup flour
2 cups Vanee Chicken Broth – code 20509
2 cups milk
4 cups ½” Cooked Diced Chicken – code 12454, thawed
½ cup dried cranberries
1 tsp dried sage
1 tbsp parsley, freshly chopped

1. In a large saucepan, melt butter over medium heat and cook onions and celery until softened, 3-4 mins.
2. Stir in flour and cook for 2 mins, stirring.
3. Remove from heat. Gradually whisk in Chicken Broth until smooth.
4. Return to medium heat. Whisk in milk and cook until thickened, stirring constantly, about 3-4 mins.
5. Stir in Cooked Diced Chicken, cranberries, sage and parsley. Season with salt and pepper.

SERVE AS…
– an appetizer:  Pour into baked mini vol-au-vents
– an appetizer: Keep warm and dip with tortilla scoops
– a side dish: Pour over baked potatoes
– a warm lunch: Serve with fresh-baked Biscuits

 

White Bean Chicken Chili

2 TBSP vegetable oil
2 Cups 3/4″ Cooked Diced Chicken (34454)
1 onion, chopped
2 cloves garlic, minced
14.5 oz Vanee Chicken Broth (20509)
18.75 oz Salsa
16 oz diced tomatoes
7 oz diced green chilies
½ tsp dried oregano
½ tsp ground coriander seed
¼ tsp ground cumin
15 oz white beans
2 Cups frozen corn
salt and pepper to taste
1 lime, sliced (optional for garnish)

DIRECTIONS:
1. Heat oil, cook onion and garlic until soft.
2. Stir in Chicken Broth, salsa, tomatoes, chilies and spices. Bring to a boil, then simmer for 10 mins.
3. Add corn, Cooked Diced Chicken and beans; simmer for 5 mins. Season with salt and pepper to taste.

Serve with lime, chopped fresh cilantro, shredded Monterey Jack cheese, sour cream, diced avocados and tortilla chips.