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Asian Spiced Chicken in Wonton Cups Recipe


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     Asian Spiced Chicken in Wonton Cups

Category   Appetizers
Sub Category   None
Servings   12
Preptime   15 min.

12 wonton wrappers
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup finely chopped onion
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon McCormick® Gourmet Collection Basil Leaves
1 teaspoon McCormick® Gourmet Collection Cumin, Ground
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
1 cup fresh spinach, cut into thin strips
Vanilla Apricot Sauce-
1/2 cup apricot jam
1 tablespoon orange juice
1 teaspoon McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
1/8 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon

Preheat oven to 350°F. Coat two 6-cup muffin pans with no stick cooking spray. Press 1 wonton square into each cup. Lightly coat squares with cooking spray again. Bake 7 minutes or until lightly brown. Cool in pan; remove and set aside.
Place chicken, onion, lemon juice, oil, soy sauce and seasonings in medium bowl; toss to coat. Cover. Refrigerate 15 minutes to marinate.
Heat large skillet on medium-high heat. Add chicken mixture with marinade; cook 7 to 10 minutes or until chicken is cooked through. Stir in spinach; cook 1 minute. Drain liquid from pan. Fill baked wonton cups with chicken mixture. Set aside.
For the Vanilla Apricot Sauce, mix all ingredients in small microwavable bowl. Microwave on HIGH 30 seconds or until warm. Top chicken cups with a dollop of sauce. Tip- Wonton wrappers are available in the refrigerated produce section of the grocery store. Make Ahead- Bake wonton cups; store in airtight container at room temperature for 1 to 2 days. Prepare Vanilla Apricot Sauce 1 to 2 days ahead; cover and refrigerate. Heat just before serving.

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