Roasted Chicken Purses and Panzanella

Because I used part of a rotisserie chicken for my Chicken Salad Sandwiches, I decided to try and get another recipe that I could use the rest for. I found this dish, Roasted Chicken Purses, and made a simple Italian salad to go with it. I did have some trouble with the purses opening in the boiling water, but I think it was mostly because I was in a hurry and didn't seal them well. So, make sure if you make this dish, take the time to seal the wontons well. I think they seal better with water than with egg, which is what the recipe called for. Here's how they looked...

Roasted Chicken Purses

Panzanella

Roasted Chicken Purses
Here's the recipe adapted from Giada De Laurentiis

Prep Time: 30 min | Cooking Time: 20 min | Difficulty: Easy | Serves: 4


Ingredients:
1 ¼ cups Shredded Roasted Chicken (Or Any Leftover Chicken, light and/or dark meat)
¾ cup Whole Milk Ricotta Cheese
½ Lemon, zested
½ tsp Chopped Fresh Thyme Leaves
½ tsp Salt, plus more for sprinkling
¼ tsp Freshly Ground Black Pepper, plus more for sprinkling
32 Small Square Wonton Wrappers
4 Tbsp Butter
¼ cup Grated Parmesan
Water, for sealing wontons


Directions:
1. In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.


2. On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins.


3. Meanwhile, bring a large pot of salted water to a boil over high heat. 


4. Add the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.


5. Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss. Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.


Panzanella
Here's the recipe adapted from Ina Garten


Prep Time: 15 min | Difficulty: Easy | Serves: 4-6


Ingredients:
3 Tbsp Good Olive Oil
1 small French Bread Or Boule, cut into 1-inch cubes (6 cups)
1 tsp Kosher Salt
2 Large, ripe tomatoes, cut into 1-inch cubes
1/2 English Cucumber, unpeeled, and sliced ½-inch thick
1 Red Bell Pepper, seeded and cut into 1-inch cubes
½ Red Onion, cut in ½ and thinly sliced
10 large Basil Leaves, coarsely chopped
3 Tbsp Capers, drained
For The Vinaigrette:
1 tsp Finely Minced Garlic
½ tsp Dijon Mustard
1 ½ Tbsp White Wine Vinegar
¼ cup Good Olive Oil
½ tsp Kosher Salt
¼ tsp Freshly Ground Black Pepper


Directions:
1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.


2. For the vinaigrette, whisk all the ingredients together.


3. In a large bowl, mix the tomatoes, cucumber, red pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.