Sesame Chicken Salad Wonton Cups

Sesame Chicken Salad Wonton Cups

Ingredients: 20 (3-inch) wonton wrappers Nonstick cooking spray 1 tablespoon sesame seeds 2 cups water 2 boneless skinless chicken breasts (about 8 ounces) 1 cup fresh green beans, cut diagonally into 1/2 inch pieces 1/4 cup reduced-fat mayonnaise 1 tablespoon chopped fresh cilantro (optional) 2 teaspoons honey 1 teaspoon reduced-sodium soy sauce 1/8 teaspoon ground red pepper Preheat oven to 350°F. Spray mini (1 3/4-inch) muffin cups with nonstick cooking spray. Press 1 wonton wrapper into each muffin cup; spray with cooking spray. Bake 8 to 10 minutes or until golden brown. Cool in pan on wire rack before filling. Place sesame seeds in shallow baking pan. Bake 5 minutes or until lightly toasted, stirring occasionally. Set aside to cool. Meanwhile, bring water to a boil in medium saucepan. Add chicken. Reduce heat to low. Cover; simmer 10 minutes or until chicken is no longer pink in center, adding green beans after 7 minutes. Drain. Finely chop chicken. Place in medium bowl. Add green beans and remaining ingredients; mix lightly. Spoon lightly rounded tablespoonful of chicken mixture into each wonton cup. Makes 10 servings (2 filled wonton cups per serving) Nutrition Facts per serving: Calories: 103, Total Fat: 3g, Saturated Fat: 1g, Protein: 7g, Carbohydrate: 12g, Cholesterol: 18mg, Dietary Fiber: <1gm, Sodium: 128mg. Recipe from Diabetic Cooking March/April 2011 Edition