My latest Paula magazine had a section of appetizers that you could make ahead and freeze. We tried a couple this weekend and these were sooo good! We haven't tried them out after you freeze and rebake them, but they sure are good fresh. Oh and this recipe makes 80!! We halved it though.
What you need:
2 pounds boneless skinless chicken breasts, cut into 1/2 inch chunks
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
2 cloves garlic, minced
1/3 cup wing sauce (I think it needed more)
2 cups shredded mozzzarella
1 cup shredded cheddar
80 wonton wrappers (found in fridgerated section by produce)
Vegetable Oil for Frying
Blue Cheese Dressing to dip in
What you need to do:
Sprinkle chicken evenly with s & p. In a large skillet, melt butter over medium high heat, add chicken and garlic and cook, stirring occasionally until chicken is browned and cooked through. Remove from heat, stir in wing sauce. Cool completely, then stir in cheeses. Start heating your oil in a large dutch oven over medium heat in a depth of 3 inches. While thats heating, start making your wontons by spooning 1 teaspoon of chicken mixture into center of each wonton wrapper (I think they needed more than 1 teaspoon). Moisten edges of wonton with water. Bring corners together pressing to seal. Fry wontons in batches for 2 minutes each side or until golden brown (ours cooked waaaay faster than this, barely two minutes at all).
To freeze ahead, cool wontons completely and place in resealable plastic bags. Freeze up to one month. Remove from freezer, and let stand at room temperature for 30 minutes. Place on rimmed baking sheets and bake at 350 for 12 to 18 minutes or until heated through and wontons are crispy.
No comments:
Post a Comment