Chicken Dumplings with Spinach and Sultanas

Title: Chicken Dumplings with Spinach and Sultanas
Categories: Chicken, Low-cal
Yield: 2 servings

1/2 lb Chicken thigh fillets,  -chopped
Spinach and Sultanas:
20 Spinach leaves, shredded
2 oz Reduced-fat feta cheese, -mashed
1 Red pepper, sliced 
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 -wrappers
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