Chicken Cups

By therman

Resa Kirkpatrick

Ingredients

• Rub:
• 1 Tbsp cinnamon
• 2 Tbsp kosher salt
• 2 Tbsp black pepper
• 1 Tsp ground cloves
• 1 Tbsp ground coriander
• Dash cayenne
• Mix well
• Asian Lime Sauce:
• 2 Tbsp coarsely chopped ginger
• 2 Tbsp coarsely chopped garlic
• 3/4 cup rice vinegar
• 1/2 cup low sodium soy sauce
• 1/2 cup ketchup
• 1/2 cup chopped fresh cilantro
• 1/2 cup fresh lime juice
• 1/3 cup brown sugar
• 1/4 cup Hoisin sauce (found in the Asian food section)
• 2 Tbsp sesame oil
• 11/2 Tbsp crushed red pepper flakes
• Stir well

Preparation

Step 1

Mix cheese, chicken, pepper, garlic and ranch dressing together. Add as much dressing to it until it is moist and all chicken and cheese is covered.


Take wonton wraps and place in a mini muffin pan, ungreased. Place about a teaspoon or a little more of the mixture into each WonTon. You can garnish with a sprinkle of cayenne. Bake in oven @ 350* until wonton is golden brown and the cheese is bubbly.


*If using Philo Cups, fill with about a teaspoon of chicken stuffing and bake in pan on parchment paper 15 to 20 minutes.