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.
Originally Submitted
4/29/2010
0 Out of 5 from
0 reviews
You can add this Asian Spiced Chicken in Wonton Cups recipe to your own private DesktopCookbook.
