- Peanut-Curry Chicken in Wonton Cups

PEANUT-CURRY CHICKEN IN WONTON CUPS


12 wonton wrappers
¼ c vegetable oil
3 boneless, skinless chicken breasts
¼ c mango chutney (I used Sharwood’s Major Grey)
¼ c plus 2 T plain yogurt
3 T crunchy peanut butter
1 T fresh lime juice
1 tsp curry paste (I used yellow)
½ tsp. curry powder (I used Madras)
Chives chopped into ¼ inch pieces

Preheat oven to 325°.

Place wrappers on cutting surface and brush top with oil. Cut into 4 squares. Using mini muffin tins, place each square, oiled side up, into a muffin cup, pressing into pan to form a cup. Bake until light brown (6-7 minutes). Cool and remove from tins.

In a frying pan, poach chicken in water with a little salt until just cooked through (don’t overcook). Transfer to a paper towel and cool. Dice chicken and set aside.

In a medium bowl, combine chutney, yogurt, peanut butter, lime juice, curry paste and curry power. Stir in chicken and check seasoning. Place 1 tsp of filling into each cup and garnish with 2 pieces of chives, crossed over each other.

Yield: 48 bites

Notes:

1. I made this for a shower yesterday and it was a hit. Some people thought it was spicy and some didn’t – depends on what you are used to.
2. The baking time for the wontons is totally dependent on your muffin tins – I have 2 that are dark and one that is light. As with all baking tins, the baking time in the dark tin was less than the light so keep you eye on them. The wontons should be golden all around, not just the corners.

- Ultimate Banana Bread

ULTIMATE BANANA BREAD

1¾ c flour
1 tsp baking soda
½ tsp table salt
5 frozen bananas (defrosted)
1 fresh banana
½ c unsalted butter, melted and cooled slightly
2 large eggs
¾ c packed light brown sugar
1 tsp vanilla extract
½ c toasted coarsely chopped nuts (optional)
2 tsp white sugar

Adjust oven racks to middle position and preheat oven to 350°. Spray 8½ x 4½ loaf pan with Pam.

Whisk flour, baking soda and salt together in a large bowl.

Mash the defrosted bananas and whisk in the butter, eggs, brown sugar and vanilla.

Pour the banana mixture into the flour mixture until just combined with some streaks of flour remaining. Gently fold in the nuts if using. Scrape the batter into the prepared pan. Slice the fresh banana diagonally into ¼ inch thick slices. Shingle banana slices on top of either side of the loaf, leaving 1½ inch wide space down the center to ensure even rise. Sprinkle the white sugar evenly over the loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from the pan and continue to cool on wire rack. Serve warm or at room temperature.

Notes:

1. I have been freezing bananas for years so this recipe is perfect for me. If you have bananas that are overripe (which increases the sugar content exponentially) simply pop them into the freezer for use later.
2. I doubled the recipe and it worked great.
3. I think this is the best recipe I have ever tried, and I have tried a lot!!