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
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