Chicken dumplings with spinach and sultanas

2 servings

Ingredients

QuantityIngredient
½poundsChicken thigh fillets, chopped
2ouncesReduced-fat feta cheese, mashed
¼teaspoonGround cinnamon
2tablespoonsChopped fresh parsley
Round won ton or gow gee wrappers
Spinach and Sultanas:
20Spinach leaves, shredded
1Red pepper, sliced
1Carrot, chopped (julienne)
¼cupSultanas
1tablespoonLemon juice
1tablespoonFlaked almonds
cupButtermilk

Directions

Servings: 2

Dumplings:

Blend or process chicken, cheese, cinnamon and parsley until mixture is almost smooth. Place a teaspoon of mixture onto centre of each wrapper, brush edges with water, gather edges together to form a pouch. Add dumplings to large pan of boiling water, simmer,uncovered, for about 8 minutes or until cooked through, drain.

Serve with spinach and sultanas.

Spinach and Sultanas: Combine spinach, pepper and carrot in non-stick pan, cook, covered until pepper is soft. Stir in sultanas,juice, almonds and buttermilk, stir until hot.

Total fat: 22 g Fat per serving: 11 g Source: Australian Woman's Weekly, Healthy Heart Cookbook posted by Linda Davis