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Nutrition Facts
Serving Size 72 g
(Approx. 12 Servings)
Amount Per Serving
Calories 160 Calories From Fat 80
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 170 mg 7%
Total Carbohydrate 10 g 3%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 8 g
Vitamin A 2% • Iron 6%
Vitamin C 4% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Basil Pesto Chicken Potstickers

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Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

3 cup(s) canola oil, plus more as needed for frying
12 Oz Central Market Basil Pesto Chicken Breasts
1 cup(s) green onions, chopped
3 large eggs
1/3 cup(s) water
16 Oz Banyan Won Ton Wrappers, as needed
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Instructions

1
Place a large Dutch oven over medium low heat, add oil and allow to heat to 350ºF. Be careful to monitor oil so it doesn't get too hot as it will effect cooking times and outcome.
2
Meanwhile, add chicken and green onions to a food processor, and pulse until smooth or chicken is minced.
3
Combine eggs and water. Place wrappers out on a sheet of parchment paper and spoon approximately a teaspoon of chicken mixture in center of each wrapper.
4
Brush all edges of each wrapper with egg wash and seal by hand to form potstickers by folding corners together and pressing to seal each completely.
5
Set aside when all are assembled. This recipe makes approximately 2 dozen. Fry potstickers in batches 5 to 7 minutes or until golden brown and filling is fully cooked.
6
Drain on a paper towel. Season with salt and pepper and serve with your favorite marinara sauce.
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