Teriyaki Chicken Cupcakes

Teriyaki Chicken Cupcakes

These little beauties were my own invention and they were a hit in my house! My husband loved them and said they were maybe his favorite of the "cupcakes" that I've made so far! Granted, the inspiration of the cupcake idea comes from the Emily Bites website which I love and has given me most of my incredible recipes. The other day I was really craving a teriyaki chicken burger from Red Robin, my favorite sandwich there, so I was trying to think of what I could use those flavors in a more low cal (less carbs) kind of way. Now these cupcakes didn't have quite the same creamy texture as some of the others, but they were very good...gave a little nod to Asian style with the flavors and the wontons! You can find pre-shredded swiss cheese to put on these, but I bought a block of swiss and shredded it myself (which is something I'm doing more of lately, freshly shredded...you can even buy 2% cheddar in a block to shred yourself!)

Ingredients:

2 cups cooked chicken breast, chopped

½ c. teriyaki sauce

16 wonton wrappers

½ c. finely diced pineapple

¾ c. shredded swiss cheese 

Directions:

1.   If possible, combine 2 c. chicken with the ½ c. teriyaki sauce in a Ziploc baggie and put in the fridge for an hour or two before dinner (just to soak in the flavor…I didn’t and they turned out fine, but if you want a little extra teriyaki flavor, wouldn’t be a bad idea)

2.   Preheat oven to 375. Lightly spray 8 cups of a muffin tin with cooking spray.

3.   Finely dice your pineapple. I used canned chunk pineapple, then diced them down even further. Add your pineapple to the chicken and teriyaki sauce.

4.   Line each of 8 muffin cups with a wonton wrapper. Using half the chicken mixture, evenly fill 8 cups. Then using half the shredded cheese, sprinkle evenly among them. Repeat layering with remaining ingredients: wonton wrapper, chicken mixture, shredded cheese.

5.   Bake 17-19 minutes or until tips of wontons are browned. 

 

Yields 8 servings – WWP+ 4 per serving

 Served with a 2 point salad – lettuce, tomatoes, cucumbers, mushrooms, 2 T. of low fat cheese and 2 T. fat free French dressing

Recipe from: Yum to the Tum original!