Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Chicken thigh fillets, Spinach and Sultanas:
-chopped 20 Spinach leaves, shredded
2 oz Reduced-fat feta cheese, 1 Red pepper, sliced
-mashed 1 Carrot, chopped (julienne)
1/4 ts Ground cinnamon 1/4 c Sultanas
2 tb Chopped fresh parsley 1 tb Lemon juice
Round won ton or gow gee 1 tb Flaked almonds
-wrappers 1/3 c Buttermilk

Servings: 2

Dumplings:

Blend or process chicken, cheese, cinnamon and parsley until mixture
is almost smooth. Place a teaspoon of mixture onto centre of each
wrapper, brush edges with water, gather edges together to form a
pouch. Add dumplings to large pan of boiling water,
simmer,uncovered, for about 8 minutes or until cooked through, drain.
Serve with spinach and sultanas.

Spinach and Sultanas: Combine spinach, pepper and carrot in
non-stick pan, cook, covered until pepper is soft. Stir in
sultanas,juice, almonds and buttermilk, stir until hot.

Total fat: 22 g Fat per serving: 11 g

Source: Australian Woman's Weekly, Healthy Heart Cookbook posted by
Linda Davis

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