Friday, November 21, 2008

Chicken Wonton Rolls

3 oz. Cream Cheese, softened
6 Tbl. Butter, softened, divided
2 Tbl. Green Onions, minced
1/2 tsp. Lemon-Pepper seasoning
1 1/2 C. Chicken, cooked and finely chopped
4 oz. canned Mushrooms, drained and chopped
12 oz. Won ton Wrappers
2/3 C. Salad Croutons, crushed

In a small bowl, beat cream cheese, 2 Tbl. butter, green onions and lemon-pepper until blended. Stir in chicken and mushrooms. Place a rounded teaspoonful in the center of a won ton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat.

Melt remaining butter; brush over won tons. Coat with crushed croutons. Place on a baking sheet and bake at 425 for 12-15 minutes, turning once. Serve with warmed apricot ginger sauce.

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