White Pizza Wonton Crunchers

• Vegetarian

• Produce

  • 2 tbsp Basil, fresh
  • 1 cup Brown mushrooms
  • 6 Cherry tomatoes
  • 1/4 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 2 cups Spinach, leaves

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tsp Italian seasoning
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 12 Square wonton wrappers, small

• Dairy

  • 1/2 cup Mozzarella cheese, part skim
  • 3/4 cup Ricotta cheese, light low-fat

Found on hungry-girl.com

Description

Ingredients

• 12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the market)
• 3/4 cup light/low-fat ricotta cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 tsp. Italian seasoning
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1 cup chopped brown mushrooms
• 2 cups chopped spinach leaves
• 6 cherry tomatoes, halved
• 2 tbsp. chopped fresh basil
• 12 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
• 3/4 tsp. Italian seasoning
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 2 tbsp. balsamic vinegar
• 2 tsp. chopped garlic
• 6 large Roma tomatoes
• 1/4 cup shredded part-skim mozzarella cheese
• 2 tbsp. whole-wheat panko breadcrumbs
• 2 tbsp. chopped fresh basil

Directions

• Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray. Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with nonstick spray. Bake until lightly browned, about 6 minutes. Meanwhile, in a small bowl, combine ricotta cheese, mozzarella cheese, and seasonings. Mix well. Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until mostly softened, about 3 minutes. Add spinach and cheese mixture. Cook and stir until mushrooms are soft, spinach has wilted, and cheese is hot, about 1 minute. Evenly distribute mixture among the wonton cups. Top each cup with a tomato half, and sprinkle with basil.
• Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray. In a medium bowl, season chicken with Italian seasoning, salt, and pepper. Add vinegar and garlic, and toss to coat. Slice tomatoes in half widthwise. Using a spoon, carefully scoop out and discard the inside flesh, leaving the hollow tomato halves intact. Place a tomato half in each cup of the muffin pan, cut side up. (If tomato halves do not sit straight, cut a thin slice from the bottom to form a flat end.) Thoroughly blot away excess moisture. Fill hollowed tomato halves with chicken mixture. Bake for 15 minutes. Top with mozzarella and panko breadcrumbs. Bake until cheese has melted, about 10 minutes. Top with basil.

Nutrition