1) Use up stuff in the fridge.
2) Goes together quickly.
3) Kids actually excited to help AND eat.
Score!!!!
This ingenious recipe from Kiwi Magazine uses egg roll wrappers instead of crust, saving both time and calories. I make it even quicker by saving a few cooked chicken breasts in the fridge from a previous night’s dinner and skip the chicken cooking step.
Active time: 40 minutes
Ingredients
- 2 1/2 tablespoon extra virgin olive oil, divided
- 2 medium carrots, peeled and cut into 1/4-inch pieces (about 1 cup)
- 1 small onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch pieces
- 2 teaspoon chopped fresh tarragon
- 1/2 teaspoon kosher salt
- Pinch of black pepper
- 1 cup all natural chicken broth
- 4 teaspoon cornstarch
- 3/4 cup frozen petite peas, thawed
- 3/4 cup frozen corn kernels, thawed
- 2 tablespoon grated Parmesan
- 12 egg-roll wrappers
Directions
- Preheat oven to 350°F.
- Heat 1 tablespoon of olive oil in large nonstick skillet over medium-high heat. Add carrots and onion and cook, stirring frequently, until they soften, about 5 minutes.
- Add second tablespoon of olive oil and garlic, and cook 1 minute more.
If someone in your house eats one of the chicken breasts you had planned to use in this recipe, some chopped steamed potato works well too. (Yes, the chili covered mango and dark chocolate is an essential snack while making dinner).
- Add chicken, tarragon, salt and pepper. Cook until chicken is no longer pink, about 5 minutes.
- In a bowl, whisk chicken broth and cornstarch until well combined. Add to skillet, along with peas and corn, and bring to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.
- To prepare the bundles, use a nonstick muffin pan with 12 medium-size cups. Gently place 1 egg-roll wrapper into each cup, letting it extend over the sides.
- Place a generous 1/4 cup of the chicken mixture into each wrapper.
Fill, top with parm cheese, then twist closed.
- Sprinkle Parmesan evenly on top.
- Bring the corners up and over the top of the filling, pressing and folding to seal the edges together (it doesn’t have to be perfect!).
Ready for the oven.
- Brush the remaining oil on top of each bundle. Bake until golden, about 15 minutes. Let cool 5 to 10 minutes before serving.
These are a HUGE hit in my house. Whatever is left over from dinner goes to school in lunches the next day or is gobbled up as an after school snack.
