Thursday, January 21, 2010

Roasted Chicken and Artichoke Purses

These were fun and relaxing to make, I kind of got into mindless assembly, and before I knew it, I was finished. They were delicious inside and we all liked them, a little different something to look at on your plate. I made them for our daughter and her friend to have after a tough volleyball workout (those girls can really put away the groceries!)
Chicken Purses adapted from a recipe from Giada De Laurentiis
1-1/4 C shredded roasted chicken (1 large breast roasted)
3/4 C whole milk ricotta cheese 1/2 lemon, zested 1/2 tsp chopped fresh thyme leaves 1/2 tsp grey sea salt + more for sprinkling 1/4 tsp freshly ground black pepper + more for sprinkling 1/2 can of whole artichoke hearts, diced 1/2 C cremini mushrooms, diced 32 small, square wonton wrappers 1 large egg, lightly beaten with 1 T water
4 T butter
1/4 C grated parmesan cheese
In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, pepper, artichoke hearts and cremini mushrooms. Stir to combine
On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring the four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of n8 with the remaining wonton skins until all of the filling is used.
Place wontons on top of lettuce leaves inside a bamboo steamer, alternately, you can boil salted water and cook for a few minutes until they float to the top. If steaming in bamboo steamer, the lettuce is used to keep the wontons from sticking to the steamer. Steam for about 4-5 minutes.
Melt butter in a medium skillet. Turn off the heat and add the cooked purses, gently toss. Transfer the purses to serving plates, sprinkle with cheese, salt & pepper. Serve immediately.

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  1. These chicken purses are simply irresistible!

  2. These look and sound delicious. I've bookmarked these for Chinese New Year. Thanks!

  3. I love artichokes and this sounds amazing, thanks for sharing!

  4. Leslie, I'm so sorry to hear you've not been well but glad to hear you are finally on the mend. I love your recipe. I adore dumplings in all shapes and sizes and your "purses" sound delicious. Have a wonderful day. Blessings...Mary

  5. Great recipe - they look delicious.

  6. I'm glad that I found out your blog from one of my local blogger.

    At first glance, I thought it was chinese dim sum, since it was from Giada, I should try making an Italian version of dumplings. Looks delicious.

  7. Thanks so much for visiting y blog and leaving such a nice message on my blog-- it led me to yours. I would enjoy every recipe I've scrolled through. I just bought the Steamy Kitchen cookbook and now, I am thinking, I want a steamer. These look simple to make, and so different. I'm so glad you inspired me, today!

  8. Debby, I have been looking at that steamer in my pantry for years, I love it and will be using it more. Laying the letuce in the bottom is a must, serious sticking without it! Thanks for stopping by!~LeslieMichele


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