3tablespoonschiveschopped, for garnish (or green onion)
Instructions
Preheat oven to 325°F.
Cut a stack of wonton wrappers into 4 squares. Brush one side with oil. Press one square into the bottom of each mini muffin well to form a cup. Bake for 5-7 minutes until lightly browned. Remove from muffin tin and cool on a paper towel or cooling rack.
Bake chicken breasts on a parchment-lined baking tray for about 50 minutes or until chicken reaches 165°F and is just cooked. Or poach chicken in a frying pan with boiling water until just cooked to 165°F. Cool chicken and dice into small pieces.
In a medium bowl, mix together yogurt, chutney, peanut butter, lime juice, curry paste, and curry powder. Add chicken and mix thoroughly.
Add 1-2 teaspoons of filling to each cup. Garnish with chives.
Notes
*Nutrition is calculated without oil.
36 wrappers cut into 4 squares will make 144 wonton cups. Make up to a day in advance and serve at room temperature.
Store leftover baked wrapper cups in a paper towel in a zip-top bag.
Wonton cups are perfect for using up leftover meat, veggies, and cheese.
Refrigerate any leftover chicken mixture in a sealed container for 2-3 days.