Appetizers

Apricot and Vanilla Chicken Baskets

Apricot and Vanilla Chicken Baskets

  • 12 wonton wrappers
  • 2 Tbsp (25 mL) extra virgin olive oil
  • 1 boneless, skinless chicken breasts, finely chopped
  • 2 cloves garlic, minced
  • 2 Tbsp (25 mL) soy sauce
  • 2 Tbsp (25 mL) fresh lemon juice
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) grated fresh ginger
  • 1/2 tsp (2 mL) freshly ground black pepper
  • 1/2 cup (125 mL) apricot jam
  • 1 Tbsp (15 mL) apricot brandy
  • 1 tsp (5 mL) vanilla
  • 1 hot red chili with seeds, finely sliced
  • 1 Tbsp (15 mL) chopped cilantro
  • 2 green onions, sliced

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Makes 12 servings

These hors d’oeuvres are perfect for any special occasion - New Year’s Eve, college graduation, successful vasectomy - and are the perfect balance between sweet and savory. The addition of vanilla helps round out the flavors and adds an amazing aroma. See, things are looking up already.

  1. Preheat oven to 350°F (180°C). Coat 12 muffin cups with cooking spray and line each cup with a wonton sheet.
  2. Lightly spray wonton sheets and bake for about 6 to 8 minutes or until golden. Remove from oven and allow to cool before removing from tins.
  3. Heat oil over medium-high heat in a medium-sized skillet, add chicken, garlic, soy sauce, lemon juice, cumin, ginger and black pepper. Cook for about 7 minutes, or until chicken is cooked through. Add jam, brandy, vanilla, chili, cilantro and green onion and stir until sauce is smooth. Remove from heat and set aside to cool slightly.
  4. Spoon chicken mixture into wonton cups and garnish with more chilies and cilantro sprigs, if desired.