Orange Chicken and Cream Cheese Wontons

Orange Chicken
2 tsp. dark sesame oil (I just used Olive oil)
2 tsp. orange zest, strips
1 lb. uncooked, boneless, skinless chicken breasts 4 four oz pieces
1/8 tsp. salt
1/8 tsp. black pepper
15. oz. canned mandarin oranges in light syrup
1/2 cup reduced sodium chicken broth
1 Tbsp. low sodium soy sauce
1 Tbsp. orange zest, finely grated
2 Tbsp. cornstarch
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1. Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium high; add chicken to skillet and cook until golden brown, flipping once, about 2 minutes per side.


2. Drain oranges and reserver about 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving = 5 points.


Baked Cream Cheese Wontons

8 oz reduced fat cream cheese

3 clove garlic- minced

2 scallions- diced

24 won ton wrappers

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Combine cream cheese, garlic and scallions. Place a little more than 1 tsp. of cream cheese mixture into the center of each wrap. Brush the edges of wrap with water and fold into triangles-- press the edges to seal. Place the filled won tons inside the cup of a muffin tin (2 in each tin). Spray lightly with nonstick cooking spray and bake at 375 for 15-20 minutes. 1 won ton = 1 point