Chicken Pesto Wonton Cupcakes

• Meat

  • 2 cups Chicken breast, cooked boneless skinless

• Produce

  • 3/4 cup Basil, leaves
  • 1 Garlic clove
  • 4 Grape tomatoes

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1 pinch Nutmeg
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Pine nuts

• Bread & Baked Goods

  • 16 Wonton wrappers

• Dairy

  • 2 tbsp Parmesan cheese
  • 4 oz Shredded 2% mozzarella cheese

• Liquids

  • 1 1/2 tsp Water

Found on emilybites.com

Ingredients

• 2 tablespoons pine nuts
• ¾ cup basil leaves
• 2 tablespoons Parmesan cheese
• 1 garlic clove
• 1 tablespoon olive oil
• 1 ½ teaspoons water
• 1 teaspoon fresh lemon juice
• A pinch of nutmeg
• Salt and pepper to taste
• 2 cups diced or shredded cooked boneless, skinless chicken breast
• 4 grape tomatoes, chopped
• 16 wonton wrappers (typically found in the produce section)
• 4 oz (1 cup) shredded 2% Mozzarella cheese

Directions

• Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside. Bring a small, dry skillet over medium heat and add the pine nuts. Cook for 1-2 minutes, stirring occasionally until nuts are golden brown. Transfer the toasted pine nuts, fresh basil leaves, Parmesan cheese, oil, water, lemon juice, garlic clove, nutmeg, salt and pepper to the bowl of your food processor and process until minced together into a pesto paste. In a medium mixing bowl, combine the chopped chicken with the pesto and the chopped tomatoes and mix together until well combined. Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the Mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and Mozzarella cheese. Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.