Chicken wonton

This easy chicken wonton recipe follows a reader's proposal to reduce the fat and calories by bake instead of filled wontons frying. I used also reduced fat peanut butter and a sugar substitute. Each wonton has about 55 to 60 calories.

Makes about 16 wonton

1. Preheat oven to 350 degrees F (about 175 degrees C). 2 9 X 13 inch baking sheets with non-stick cooking spray (such as PAM) spray.

2. Heat wok over medium to high high heat. Add 2 tablespoons oil, drizzling it down the sides of the wok. If the oil is hot, add the shallot, garlic and onions. Wokken briefly, then add the chicken wokken on high heat, changes color to the chicken and cooked almost through. Stir in remaining ingredients. Remove the wok from the burner and let cool the mixture.

3. The wonton wrappers got filled with a small bowl with water. Layout 1 wonton wrappers, and about 1 tablespoon of the mixture of chicken to place in the middle. Refresh your finger into the water, and run it along the edges of wonton wrappers too wet. Take an other wonton wrappers and place it on top in a way that makes a star shape (ie. the top wrapper looks like a diamond instead of a square). Continue with the rest of the mixture.

4. The wonton set cooking, to the baking sheet and spray lightly with cooking spray. Bake for 12 to 15 minutes until golden, turning halfway through cooking.