Quick Chicken and Olive Empanadas
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
36 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
8 ounces skinless boneless chicken breast halves, cut into 1/2-inch cubes 1/4 cup chopped onion 1/4 cup chopped red bell pepper
1/4 cup chopped tomato 1/4 cup water 2 tablespoons raisins
2 tablespoons chopped fresh parsley 1 tablespoon tomato paste 1 tablespoon chopped pimiento-stuffed green olives
1 garlic clove, minced 1/2 teaspoon ground cumin 2 tablespoons dry breadcrumbs
36 gyoza (potsticker) wrappers 1 large egg, lightly beaten 2 cups (about) canola oil



1 Combine first 11 ingredients in heavy medium skillet. Cook over medium-high heat until chicken is cooked through, stirring occasionally, about 5 minutes. Transfer mixture to medium bowl. Mix in breadcrumbs. Season filling to taste with salt and pepper. Refrigerate filling until cold, about 1 hour.
2 Line baking sheet with foil; sprinkle with flour. Place gyoza wrappers on work surface. Lightly brush edge of each wrapper with beaten egg. Place heaping 1 teaspoon filling in center of each gyoza wrapper. Fold gyoza wraper in half and crimp edges with tines of fork to seal. Transfer empanadas to prepared baking sheet.
3 Heat canola oil in heavy medium skillet over medium-high heat. Working in batches, add empanadas to oil and fry until golden brown, about 30 seconds per side. Drain empanadas on paper towels. Serve warm.

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