Title: Chicken Dumplings with Spinach and Sultanas
Categories: Chicken Lowcal
Yield: 2 Servings

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