Chicken Half Moons recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Ingredients
- 1 skinless, boneless chicken breast half 1 onion, chopped ½ cup cubed Cheddar cheese 2 ½ cups all-purpose flour 3 eggs 1 cup water 1 egg 1 tablespoon water
Nutrition Info
- 621.1 caloriescarbohydrate: 83.7 gcholesterol: 293.9 mgfat: 15.5 gfiber: 3.4 gprotein: 34.1 gsaturatedFat: 7 gservingSize: -sodium: 259.2 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Chicken Half Moons
Directions
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Lightly grease a large skillet and cook chicken until no longer pink, remove and reserve.
In a food processor, add onion to puree, then add cheese to puree. Add chicken and puree a final time.
In a large bowl, add flour and make a well in the center. Add eggs and mix well, add water and adjust with flour and water as needed. Dough should be elastic, but not sticky.
In a small bowl, beat 1 egg and add one tablespoon of water. On a floured surface, roll out dough until it is 1/4 inch thick or almost paper thin. Cut out 2 inch circles and brush with egg and water mixture. Place 1 teaspoon of stuffing in the middle of the circle and fold over. Seal the half moon by crimping the edge.
Bring a large pot of lightly salted water to a boil. Add half moons and cook for 2 to 3 minutes or until al dente, drain and serve.