HEALTHY CHICKEN DUMPLING
By: Maria’s Sous Chef, Jan Hart
It is easy to make but literally you could take one of these and eat it as a burrito!
This makes it fun for travel , kids and looks like a star on a plate surround with your favorite fresh herb like rosemary, basil or a nice fresh twig of lavender. This recipe was actually prepared and done 1st by my good friend and Sous Chef on my Virtual Cooking Club. She used some chopped walnuts on hers.
INGREDIENTS
1 lb of chicken breast skinless
1 med size sweet onion chopped
1 tbsp minced garlic
1-1/1/2 cups of sliced crimini mushrooms
1 tbsp Your special seasoning (I like sea salt , pepper, oregano , garlic salt and dried oregano mixed together)
¼ to ½ cup melted vegan Earth butter
½ cup of grated regianno-parmesean cheese
DIRECTIONS
(Preheat oven to 375)
- Make sure your chicken breast are thin(no more than ¼ “ ) you may have to pound them or slice them thinner
- Coat large skillet with olive oil and warm over a medium flame.
- Then add onion, garlic and mushroom and lightly saute until golden brown and seasoning and stir /mix well. **
- Now mold your breast into the soup ladle
- Add a spoonful of filling
- Fold over and place bottom side ( the flap) on baking sheet lined with parchment paper
- Coat your breast with melted butter & pat down with grated cheese so it is covered
- Bake in oven for approx 25 min
**option to add for filling is some chopped cabbage or chopped nuts about a ½ handful of each
