Reviewed: Jul. 3, 2008

I can't believe how good this recipe is. My husband can't wait until we have our next dinner group over so we can wow our guests with this awesome recipe!

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Reviewer:

Rebekah Griffin

Reviewed: Jun. 8, 2008

This was very good! I did not think that there was too much cumin in the marinade, as I like the spice a lot. However, as other reviewers mentioned, "Asian" in the title makes little sense. The wonton is pretty much the only Asian thing about this dish.

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Reviewer:

BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jun. 2, 2008

Good stuff and I have to say, really fun to make! This was the first time I've ever used wonton wraps. They looked so pretty too, I wish I would have taken a picture!

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Reviewer:

Gailey5

Cooking Level: Expert

Home Town: Orem, Utah, USA

Reviewed: Mar. 1, 2007

I would definitely make this again, but I would make some adjustments. I love d the marinade for the chicken and will use it again. I was not a huge fan of the apricot vanilla sauce, it smelled so sweet that I almost didn't put it on the chicken. However, a small amount on each of the chicken cups was fine. I also forgot to put the spinach in, which I think would have made it even better. I used a little more then half the chicken mixture in 15 phyllo cups and had the rest of the chicken mixed with a little mayo and pine nuts for lunch today (which was delicious). I may try a different jelly type sauce the next time I make these.

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Reviewer:

ACG2377

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Reviewed: Feb. 19, 2007

I served this for entertaining one night through the week and it was a huge hit! I made triple the servings for a party of 5 and they were begging for more.

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Reviewer:

Doug Hill

Cooking Level: Intermediate

Home Town: Abingdon, Virginia, USA

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 11, 2006

this was very good - could easily be a 5 star with a few adjustments. I think it either needs less cumin or more apricot sauce - i had to add some sweet chili sauce to make it taste less dry. Overall, a good appetizer that I would make again.

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Reviewer:

SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

Reviewed: Nov. 3, 2006

I didn't care much for the original recipe, but I added 1/4 cup mayo, 1/4 cup sour cream, chopped basil and ginger and a pince of garlic sauce to the final chicken mixture and chilled it. It made the best chicken salad I've ever had! I served it in wonton cups made by cutting eggrole wrappers in 1/4s and baking them in a mini-muffin pan. I put these out as snacks before trick-or-treat and they were gone!

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Reviewer:

LRADDE

Reviewed: Oct. 19, 2006

I made this appetizer for a pot luck dinner and it was a huge hit, appealing to all my friends tastes (even the picky ones!).

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Reviewer:

Ashley Gray

Reviewed: Oct. 10, 2006

The presentation is 5 stars, however the marinated chicken was a little too strong for me. I used only 1/2 tsp of cumin and I think the next time I make this I will only add 1 tbsp of soy sauce. I loved the vanilla apricot sauce!!!! It was real easy to make and fun to eat!

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Reviewer:

dandbl71

Reviewed: Sep. 30, 2006

I made my own cups out of phyllo dough, I used a 13 oz can of chunk chicken & I subbed chopped bell pepper for the spinach. I used minced garlic instead of the garlic powder & I added 2 tbp. of hoisin sauce. I served these on top of jasmine rice (I put a little bit of the sauce on the rice too) w/ steamed snow peas. We loved this dish...even my grandkids cleaned their plates! (for my infant granddaughter, I mixed the meat mixture in w/ rice & drizzled sauce over)

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