Baked Chicken & Mushroom Wontons

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Are you getting geared up for the Big game? I am! Super Bowl Sunday is the biggest game in American Football.

I’m ready to watch, yell and EAT! Typically we serve wings, chips and dip, veggies or chili on game days, but this time I wanted something different. Enter the Chicken & Crimini Mushroom Wonton with Smoked Paprika Sour cream dip.

Full- flavored. Handy. Baked. Yep, Baked Wontons. All the fun without the fry. Leftover grilled chicken thighs, shallots and parsley round out this recipe. The sweetness of the shallot pairs well with crimini mushrooms. Grab the recipe below.

Baked Chicken & Crimini Mushroom Wontons 
  1. 24 Wonton Wrappers
  2. 1 & 1/2 cups cooked, diced chicken
  3. 1/2 cup diced mushrooms
  4. 1 medium shallot, diced fine
  5. Handful of parsley, chopped
  6. 1 tablespoon butter
  7. Salt (pinch)
  8. Pepper (pinch)
  9. Garlic Powder (pinch)
  10. 1 water for brushing wonton wrappers
  11. 1/2 Tablespoon Smoked Paprika
  12. 1/2 cup Sour Cream
  1. Pre-Heat oven to 350 degrees
  2. In a skillet, melt 1 tablespoon of butter on medium heat in a shallow skillet
  3. Saute chopped mushrooms and onions for 5-7 minutes
  4. Season with salt, pepper & garlic powder
  5. Add parsley, and stir to combine
  6. Cook an additional 2 minutes
  7. Stir in cooked, diced chicken
  8. Remove from heat and allow to cool slightly
  9. Lay each wonton wrapper on a prepared sheet pan
  10. Brush the 4 edges of the wonton wrappers with water to moisten slightly
  11. Spoon filling on to wrapper
  12. Fold each wonton in, by making a small purse
  13. Place on sheet pan
  14. Bake for 7-12 minutes until wontons are crispy
  15. To make Sour Cream Dip
  16. Combine sour cream and smoked paprika, stir thoroughly and serve along side wonton wrappers
  17. Enjoy!


Chicken & Crimini Mushroom Wontons | Foodlovetog


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