Empanadas

• 8 ounces skinned and boned chicken breasts, cut into 1/2-inch pieces
• 1/2 small onion, minced (about 1/4 cup)
• 1/2 green bell pepper, minced
• 1/2 tomato, seeded and coarsely chopped
• 4 pimento-stuffed green olives, coarsely chopped
• 2 tablespoons raisins
• 2 tablespoons chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon minced fresh cilantro or parsley
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• Vegetable cooking spray
• 1 tablespoon dry breadcrumbs (optional)
• 36 (3-inch) square won ton wrappers
• Salt to taste

1. Cook first 13 ingredients in a large skillet coated with cooking spray over medium heat 5 minutes or until chicken is done, stirring often.
2. Process chicken mixture in a food processor until coarsely chopped. (Mixture should be fairly dry. Add 1 tablespoon breadcrumbs if mixture is wet.) Cover and chill 30 minutes.
3. Arrange 1 won ton wrapper on a clean, flat surface. Lightly brush edges of wrapper with water. Place 1 heaping teaspoon of chicken mixture in center of wrapper. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining wrappers and chicken mixture. Arrange empanadas on a baking sheet coated with cooking spray. Lightly coat empanadas with cooking spray.
4. Bake at 400u0b0 for 12 minutes or until golden brown, turning after 6 minutes. Sprinkle with salt to taste.

chicken breasts, onion, green bell pepper, tomato, green olives, raisins, chicken broth, tomato paste, fresh cilantro, garlic, salt, ground cumin, pepper, vegetable cooking spray, breadcrumbs, wrappers, salt

Taken from www.myrecipes.com/recipe/empanadas (may not work)