Oh man, what a comeback! As several of you mentioned recently, it’s been a while since I posted a new savory wonton “cupcake” recipe. I had one person make a snarky remark on my Facebook page that they were tired of them and I let it get to me. I know, I know, I’ve got to have thicker skin than that if I am going to be putting myself out there on the internet like this. Of course one person out of thousands shouldn’t have influenced me (can’t please ’em all), but unfortunately I got worried that the feeling was more widespread and I stopped posting them for quite a while. Well don’t worry, I’ve heard you all loud and clear: you miss the wonton cups! (Yay, I did too!)
So here I am, going back to my roots, so to speak. For those of you who have been craving a new main course “cupcake” recipe, I think you’ll find these Chicken Parmesan Wonton Cupcakes were sooooo worth the wait. Not to pat myself on the back, but seriously, these are incredibly delicious. You get all the saucy, cheesy goodness you crave and the crouton crumbs on top give you that crunchy, breaded texture of chicken parmesan from an Italian restaurant. *Swoon* To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Now these babies are worthy of a “cupcake” comeback. I promise I won’t make you wait so long for the next one. Don’t forget to check out my Easy Slow Cooker Shredded Chicken post- the perfect way to make shredded chicken for this recipe!
These Chicken Parmesan Wonton Cupcakes give you all the saucy, cheesy goodness you crave in perfectly portioned cups!
Yield: 8cupcakes
Ingredients
2cupscooked boneless skinless chicken breast, diced small or shredded
¾cuppasta sauce
¾teaspoonItalian seasoning
16wonton wrappers, typically found in the produce section
1cupshredded 2% Mozzarella cheese
0.5ozseasoned croutons, crushed (I just smushed mine by hand until I had some crumbs and some chunks)
2teaspoonsgrated Parmesan cheese
Instructions
Pre-heat the oven to 375. Lightly mist 8 cups in a muffin tin with cooking spray and set aside.
In a medium bowl, combine the chicken, pasta sauce and Italian seasoning. Stir to combine until fully mixed.
Push a wonton wrapper into the bottom of each of the eight sprayed cups in the muffin tin. Using about half of the chicken mixture, spoon evenly into the wonton wrappers. Sprinkle about half the Mozzarella cheese evenly over the top of each cup. Press another wonton wrapper on top and repeat the layering steps with the remaining chicken mixture and Mozzarella.
Mix together the crushed croutons and Parmesan in a small dish and sprinkle it evenly over the top of each cup.
Bake for 18-20 minutes until golden brown. Let cool 5 minutes before removing from muffin tin.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!Nutrition Information:159 calories, 12 g carbs, 2 g sugars, 4 g fat, 2 g saturated fat, 17 g protein, 0 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 wonton cup) serving: (SP calculated using the recipe builder on weightwatchers.com)Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPointsWeight Watchers Points Plus: 4 per cupcake (P+ calculated using the recipe builder on weightwatchers.com)
Author: Emily Bites
Course: Main Course
Cuisine: American, Italian
Keyword: 30 Minute Meal, Easy WW Dinner, Mini Meals, Muffin Tin Meals, Weight Watchers