Chicken dumplings with spinach and sultanas

Yield: 2 servings

Measure Ingredient
½ pounds Chicken thigh fillets, chopped
2 ounces Reduced-fat feta cheese, mashed
¼ teaspoon Ground cinnamon
2 tablespoons Chopped fresh parsley
Round won ton or gow gee wrappers
Spinach and Sultanas:
20 Spinach leaves, shredded
1 Red pepper, sliced
1 Carrot, chopped (julienne)
¼ cup Sultanas
1 tablespoon Lemon juice
1 tablespoon Flaked almonds
⅓ cup Buttermilk

Servings: 2


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

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