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.