Yield: 2 servings
|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)|
|1 tablespoon||Lemon juice|
|1 tablespoon||Flaked almonds|
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