Chicken Parmesan Wonton Cups
Winter Storm Leon passed by us last night. It left behind 2-3 inches of snow. I still can’t believe it snowed in South Carolina. On one hand, it feels like back home. On the other hand it feels like I have been duped into moving to a state with warmer weather when in fact this is the coldest winter for the state in a long time. I don’t regret moving, but I sure do wish it warms up fast. My daughter was super excited to see snow when she woke up this morning. It’s one of the things she misses from living in Connecticut. I took both her and her brother out to play and enjoy it while it lasted. I feel bad that I didn’t have a sled. We left that behind because we didn’t think we would need it down here. Now I have to remember to bring it back next time we visit my parents. If it snowed once, it could happen again. Crazy weather!
I spotted some wonton wrappers the other day at the grocery store and on impulse bought them. I have never used them before, but I keep seeing all these cute recipes on Pinterest that use them and I wanted to give them a try.
I was in the mood for some chicken parmesan. It seemed like a good idea in little cups. I did bake my cups before filling them up. I didn’t want to be all soggy.
I bought chicken cutlets and they cooked up pretty fast in a skillet, so the prep work is not that bad.
I had a ton of fresh mozarella in the fridge that I needed to use. It taste so much better than the shredded one in the bag. We use it to make pizza all the time. Freshly grated parmesan would have be great too, but I didn’t have any on hand.
I have not started to make my own pasta sauce yet, so this one is from a jar. Making my own fresh pasta sauce is on my bucket list, though.
Once it’s time to put the cups together, it goes pretty quickly. Just fill and bake again for a few minutes. I topped off the Chicken Parmesan Wonton Cups with a little seasoned Panko. This gave it a breaded taste, but the Panko bread crumbs don’t come out dry like regular bread crumbs.
You can top them with a little fresh basil before serving them. We ate some for dinner to try them out. My husband and daughter really liked them. The flavors of chicken parmesan are all there, the breading, the sauce, the cheese, and the chicken. The seasonings are just right and the crunchiness of the baked wonton cups just makes it seem like you are eating bread sticks with your meal. This recipe is a keeper. Perfect for Super Bowl game day or any party.
Chicken Parmesan Wonton Cups
by The Sweet Chick
Prep Time: 30 minutes
Cook Time: 23-25 minutes
Keywords: bake appetizer snack chicken mozarella cheese parmesan cheese wonton wraps Super Bowl American
Ingredients (48 servings)
- 1 package (12 oz.) wonton wraps
- 2-3 teaspoons vegetable oil
- 1 package (1 lb) chicken
- 1-2 pinches of salt and pepper to taste
- 1 teaspoon dried Italian Seasonings
- 1 teaspoon dried basil
- 1/2 teaspoon dried minced garlic
- 1 cup pasta sauce (marinara or tomato/basil flavor)
- 6 oz. fresh mozzarella
- 1/2 cup grated Parmesan cheese
- 1/2 cup seasoned Panko bread crumbs
Instructions
Preheat oven to 350°F.
Line two (24 cavity) greased mini muffin tin with the wonton wraps, pressing down gently to mold the shape.
Place wraps in the oven and bake for 7 minutes, then remove and set aside.
In a medium skillet over medium heat, place oil and let warm up for 1-2 minutes.
Season chicken on both side with salt, pepper, Italian seasonings, basil and garlic. Add chicken to the pan and cook thoroughly. Approximately 5-6 minutes per side.
Remove from pan and set aside to cool slightly.
Chop fresh mozzarella into very small cubes. Then chop chicken up into small cubes also.
In a medium bowl mix together the chicken, pasta sauce, and Parmesan cheese until thoroughly combined.
With a spoon, evenly distribute the chicken mixture and the cubes of mozzarella into each wonton cup.
Sprinkle Panko bread crumbs over the chicken and cheese evenly distributing over each wonton cup.
Place the wonton cups in the oven and bake at 350°F for 10 minutes or until cheese melts.
Remove from oven and allow to cool slightly before carefully removing from muffin tin.
Top with fresh basil if you like. Serve warm.
This recipe may be shared at these fabulous parties.
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Bacon Fat Gingersnaps
We’re going back to California tomorrow (or today rather, as I write these posts the night before) for the holidays and we’ll be gone an entire two-and-a-half weeks! There’s still so much to do, so I’m keeping this post short. And then I must return to packing and meeting last-minute work deadlines and cleaning out the fridge (urgh).
After that, I foresee freeeeedom and warm-ish weather and long drives down the 1. We’re putting up the tree with my family, seeing friends, and hitting up all our old haunts. One of these days, I will write a long ode to California, but for now, I’m leaving you with a recipe for bacon fat gingersnaps.
I’m guessing you can tell why these cookies are special. Yup! They’re made with bacon fat. While the idea is that you’ve been collecting bacon drippings all along, saving it in a little bowl so you can re-use it for other recipes (something I vividly remember my mom doing when I was younger), I had to go out and buy a pound-and-a-half of bacon especially for this recipe, and then spent the better part of an hour frying it up. Later that night, and for days after, we reheated the strips and used them for sandwiches and omelettes and other such delights. These foods all benefit from bacon, I’m sure you would agree, so it wasn’t too much trouble for me.
The cookies themselves taste smoky and exotic, hardly like bacon, although you can tell there’s something in there that contributes an inexplicable… savoriness? Huskiness? I’m definitely not a slap-bacon-on-it-and-call-it-a-day kind of gal, by the way. But I do like my ginger-flavored sweets, and I love the softness of these cookies. (which begs the question: are they technically gingersnaps then? Aren’t gingersnaps supposed to be, I dunno, snappy?)
I also love the origin of this recipe, which comes from Cathy Horyn, the renowned New York Times FASHION editor who got the recipe from her mother. Yes! So I suppose this recipe is an old-new take on a classic gingersnap recipe that is perfect for the holidays.
BACON FAT GINGERSNAPS
Adapted from Leite’s Culinaria
Makes 3 dozen or so
Ingredients:
- 3/4 cup bacon drippings (from 1 1/2 to 2 pounds bacon), at room temperature
- 1/2 cup granulated sugar, plus more for the work surface
- 1/2 cup brown sugar
- 1/4 cup molasses (not blackstrap) or cane syrup
- 1 large egg
- 2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
Directions:
Mix all the ingredients together until a smooth, stiff dough forms. Wrap it tightly with plastic wrap and refrigerate for at least a few hours and up to 2 days.
Preheat oven to 350 degrees F. Line 2 baking with parchment paper. In a small bowl, pour about 1/4 cup sugar. Break off 1-Tbsp chunks of the cookie dough and roll them into balls. Then roll them around in the sugar to coat and place them on the baking sheets, 2 inches apart.
Bake the cookies 10 to 12 minutes, until dark brown. Let cool.
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