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CHICKEN DUMPLINGS WITH SPINACH AND SULTANAS

Category:    Chicken, Low-cal
Yield: 2 servings
 
    1/2 lb Chicken thigh fillets,                   Spinach and Sultanas:
           -chopped                           20    Spinach leaves, shredded
      2 oz Reduced-fat feta cheese,            1    Red pepper, sliced
           -mashed                             1    Carrot, chopped (julienne)
    1/4 ts Ground cinnamon                   1/4 c  Sultanas
      2 tb Chopped fresh parsley               1 tb Lemon juice
           Round won ton or gow gee            1 tb Flaked almonds
           -wrappers                         1/3 c  Buttermilk
 
  Servings: 2
  
  Dumplings:
  
  Blend or process chicken, cheese, cinnamon and parsley until mixture is
  almost smooth.  Place a teaspoon of mixture onto centre of each wrapper,
  brush edges with water, gather edges together to form a pouch.  Add
  dumplings to large pan of boiling water, simmer,uncovered, for about 8
  minutes or until cooked through, drain. Serve with spinach and sultanas.
  
  Spinach and Sultanas:  Combine spinach, pepper and carrot in non-stick pan,
  cook, covered until pepper is soft.  Stir in sultanas,juice, almonds and
  buttermilk, stir until hot.
  
  Total fat: 22 g  Fat per serving: 11 g

 

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