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:

Quickview
428k Calories
24g Protein
17g Total Fat
38g Carbs
6% Health Score
Limit These
Calories
428k
21%

Fat
17g
28%

  Saturated Fat
9g
60%

Carbohydrates
38g
13%

  Sugar
1g
2%

Cholesterol
126mg
42%

Sodium
933mg
41%

Get Enough Of These
Protein
24g
49%

Selenium
33µg
47%

Vitamin B3
6mg
34%

Vitamin B1
0.35mg
23%

Vitamin B2
0.38mg
22%

Manganese
0.42mg
21%

Phosphorus
204mg
20%

Calcium
194mg
19%

Iron
2mg
16%

Folate
60µg
15%

Vitamin B6
0.23mg
11%

Vitamin A
505IU
10%

Zinc
1mg
10%

Vitamin B5
0.68mg
7%

Magnesium
26mg
7%

Copper
0.13mg
6%

Vitamin B12
0.35µg
6%

Potassium
180mg
5%

Fiber
1g
5%

Vitamin D
0.49µg
3%

Vitamin E
0.47mg
3%

Vitamin C
1mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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