I have not been this excited about something since I discovered Here Comes Honey Boo Boo.  And I’m not talking about Mama June’s “sketti,” either. 

My friend, Steph, happened to mention trying some chicken parm spring rolls recently. When I found myself at a loss for what to do with two remaining chicken breasts that I had to cook, the wheels started spinning. Luckily I had all the ingredients on hand to experiment with a wonton version of the rolls. After a bit of experimenting with the best way to fill them, I finally figured it out. They key is to shred the chicken. (Don’t skip this step!)

I get excited about a lot of things that come out of my kitchen, but this was one I literally could not wait to share.  As in, I was so excited, that I was taking pictures and while switches lenses, I dropped my “nifty fifty” lens and broke it in two.  And then, as I was shouting obscenities about breaking my lens, I managed to knock over my light set up and send it smashing to the ground. 

It was noisy.  Lloyd was not happy.  There was a lot of eye-rolling.  And under-the-breath muttering. 

So naturally, I shoved a few of these in his face, demanded that he try them rightthisminute and then he wasn’t mad at me anymore.

Sometimes food is the key to a successful marriage. Or, maybe just in my case.

As I suspected, Lloyd shared in my enthusiasm for these wontons. He was more excited about these than the exorbitantly priced oysters surprised him with, and the dinner of mussels I prepared. The huz just wanted wontons straight to the dome.

I texted pictures to my friends to tell them they had to make these ASAP.  And here I am, writing this post, mere hours after I made them, when normally I don’t post a recipe until like, weeks after I’ve already forgotten about it.

And I’m salivating at these pictures and simultaneously remembering that there are some leftovers in the fridge…

So why am I so excited about these?

For realsises: these are mini versions of of chicken parmesan stuffed into a crispy, golden shell.  It’s basically my favorite Italian dish, in appetizer form.  Little bites of Italian seasoned chicken are mixed with marinara sauce and cheeses, and packed into little triangles of deliciousness.  Annnnnnnnd you can eat them with your fingers.

What’s not to love?

Chicken Parmesan Wontons

Print this recipe!

Yields about 48 wontons (or one package of wrappers)

Ingredients

• 8 oz. chicken
• salt and pepper, to taste
• 1/2 tsp italian seasoning
• 1/2 tsp dried basil
• 1/2 tsp garlic powder
• 1.5 C marinara sauce, divided
• 3/4 C shredded mozzarella cheese
• 1/4 C grated parmesan cheese
• 1 package wonton wraps
• cooking spray

Directions

1. In a pan over medium heat, sauté chicken and season with salt and pepper, Italian seasoning, basil, and garlic powder until cooked through.  Set aside to cool.
2. Once chicken is cooled, shred using forks or food processer.  Note: Do not skip this step, as you will want the chicken to be very “fine” for the filling. 
3. Preheat oven to 350 F. 
4. In a bowl, mix finely shredded chicken with 1/2 C marina sauce, mozzarella, and parmesan.  Stir until well combined.
5. Scoop just less than one tablespoon of mixture onto middle of each wonton wrapper, and seal the edges with water.  You will need to play around with the amount to ensure that you can easily seal the edges. 
6. Please sealed wontons onto a baking sheet, lined with foil and sprayed with cooking spray.  Spray top of wontons with cooking spray as well, to help brown. 
7. Cook for 15-20 minutes, checking halfway through.  Remove sooner if browning well, or add additional time if they are not.  You will want these to be crunchy.
8. Remove from oven and allow to cool.
9. Serve with remaining cup of marinara, for dipping.