Chef:

Diana
Diana

Imagine tender, spiced chicken nestled inside a soft, whole wheat crust, each bite bursting with the exotic flavors of paprika, cumin, and chili. Pop these delights in the oven and let the aroma call everyone to the table. Baking bliss, what else could you want?

Recipe

Baked Chicken Empanadas

Servings: 16

Prep Time:  45 minutes
Cook Time: 20 minutes 

Ingredients:

  • 8 oz chicken breasts (boneless, skinless)
  • 4 cups low sodium chicken broth (fat-free, low-sodium)
  • 1 tbsp vegetable oil
  • 1 medium yellow onion (finely diced)
  • 1 tbsp paprika
  • 1 tsp cumin
  • 1 tsp chili powder 
  • 1 nonstick cooking spray
  • 1 lbs premade whole wheat pizza dough (thawed if frozen)
  • 16 green Spanish olives ((such as Manzanilla), pitted)

Instructions:

1. Cook the Chicken:

Add the chicken breasts and chicken broth to a large saucepan over high heat. Bring to boiling, then reduce heat and simmer for 15 to 20 minutes, until the chicken is cooked through. Remove the pan from the heat and let the chicken cool to the touch in the broth (about 20 minutes).

2. Shred the Chicken

Shred the cooled chicken into small pieces. Mix in 2 Tbsp. of the chicken broth; set aside.

3. Prepare the Filling:
Add oil to a sauté pan over medium heat.
Add onion, paprika, cumin, chili powder, and 1/2 cup chicken broth.
Reduce heat to low and cook for 10-15 minutes, until onions are soft and clear, and liquid is evaporated.
Stir in shredded chicken to yield 2 cups of filling.

4. Preheat the Oven:
Preheat the oven to 400°F.

Coat a large baking sheet with cooking spray.

5. Prepare the Dough:
Separate whole wheat pizza dough into 16 golf-ball size pieces and roll each into a smooth ball.
Using a rolling pin, roll each ball into a 6-inch-diameter circle.

6. Assemble the Empanadas:
Spoon 2 Tbsp. of filling into the center of each dough circle and press 1 olive into the filling.
Lightly brush the bottom edge of the dough with water.
Fold the top half of the dough over the filling to form a semi-circle and press edges firmly together.
Crimp the edges with a fork to seal in the filling.
Place empanadas on the baking sheet.

7. Brush with Egg Wash:
Lightly beat the egg with 1 Tbsp. water.
Brush a thin layer of the mixture over the top surface of each empanada.


8. Bake the Empanadas:
Bake empanadas for 20 minutes, until lightly browned.