Today's dinner was homemade baked creamy chicken and spinach won ton cups. This was delicious and popular with my kids.
1 packaged wonton wraps
800 grams ground chicken seasoned with salt, pepper, seasoning sauce, garlic powder, paprika, and cayenne pepper.
3 cups frozen chopped spinach, thawed and drained
200 grams Philadelphia cream cheese
1 packaged dried rømme seasoning
1/2 cup chicken stock
Pre heat oven to 400 degrees F.
In a large deep skillet, heated tablespoons olive oil, add in marinaded ground chicken, cook for 8-10 minutes until done, then add in spinach, cream cheese, knorr dried rømme seasoning, and stock, stir well. Add a dash of nutmeg and cook for 4 minutes. Remove from heat and set a side.
In a muffin pan, greased each with a little olive oil, lay wonton wrap in each muffin tin and bake in the oven for 4 minutes until lightly brown.
Remove from oven and spoon in chicken/spinach mixture in each wonton, place muffin pan back in the oven, bake for 4 minutes. Remove from oven. Let cool, transfer wonton on a plate and serve.