Kara's Kooking - Chicken Parmesan Triangles

I kept seeing pictures of these wonderful triangles of deliciousness, but it was never accompanied by the recipe. Finally, while browsing around one of my favorites websites, Pinterest, I found the recipe.

I made these a couple of weeks ago and they did not disappoint.  They are delicious and very easy to make.  The recipe suggests boiling the chicken and then shredding it, but next time I am going to shred baked chicken because the boiled chicken seemed a bit tough.  The egg roll wrappers are great because they get crispy around the edges, and they aren't doughy like a calzone is.

Chicken Parmesan Triangles - makes 6


Ingredients:
8 oz. raw chicken breast
1 cup marinara sauce, plus more for dipping
6 egg roll wrappers (each 7 inches squared)
1 cup baby spinach
1/2 cup mozzarella cheese
1/4 cup parmesan cheese

Directions:

Place the chicken breast in a small pot and fill with enough water just to cover. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat. Mix the meat with the marinara sauce in a small bowl.

Preheat the oven to 475 degrees F. Lay the egg roll wrappers on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.

Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.

Place all 6 filled wraps on a greased wire rack set over a cookie sheet, coat each in cooking spray or a light brushing of olive oil, and bake for about 10 minutes, or until the edges begin to turn a golden brown.

Serve with warmed marinara sauce for dipping.

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