Asian Spiced Chicken in Wonton Cups with Vanilla Apricot Sauce

By ldelmas

15 minutes; Prep Time
Cook Time:
20 minutes
Serves:
12

Ingredients

• Vanilla Apricot Sauce:
• Ingredients
• 12 wonton wrappers
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 cup finely chopped onion
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 teaspoon McCormick® Gourmet Collection Basil Leaves
• 1 teaspoon McCormick® Gourmet Collection Cumin, Ground
• 3/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
• 1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
• 1/2 teaspoon McCormick® Gourmet Collection
• Garlic Powder
• 1 cup fresh spinach, cut into thin strips
• 1/2 cup apricot jam
• 1 tablespoon orange juice
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1/4 teaspoon McCormick® Gourmet Collection Ginger, Ground
• 1/8 teaspoon McCormick® Gourmet Collection Cinnamon, Saigon

Preparation

Step 1

1Preheat oven to 350°F.
2Coat two 6-cup muffin pans with no stick cooking spray. Press 1 wonton square into each cup. Lightly coat squares with cooking spray again. Bake 7 minutes or until lightly brown. Cool in pan; remove and set aside.
3Place chicken, onion, lemon juice, oil, soy sauce and seasonings in medium bowl; toss to coat. Cover. Refrigerate 15 minutes to marinate.
4Heat large skillet on medium-high heat. Add chicken mixture with marinade; cook 7 to 10 minutes or until chicken is cooked through. Stir in spinach; cook 1 minute. Drain liquid from pan. Fill baked wonton cups with chicken mixture. Set aside.
5For the Vanilla Apricot Sauce, mix all ingredients in small microwavable bowl. Microwave on HIGH 30 seconds or until warm. Top chicken cups with a dollop of sauce.