Entertaining the crowds is made easy with a tasty platter of these chicken and avocado wonton cups.


  • 1 (about 250g) single chickenbreast fillet
  • Olive oil, to grease
  • 24 fresh flour wonton wrappers
  • 45g (1/4 cup) pine nuts
  • 12 fresh green basil leaves, washed, dried, shredded
  • 2 fresh long red chillies, finely chopped
  • 2 green shallots, ends trimmed, finely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons sour cream
  • Salt & freshly ground black pepper
  • 1/2 ripe avocado, peeled, finely chopped
  • 1 tablespoon fresh lemon juice


  1. Preheat oven to 190°C. Place the chicken in a small frying pan and cover with cold water. Cover and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, uncovered, for 10 minutes or until cooked through. Transfer to a plate and set aside for 5 minutes or until cool enough to handle. Shred and place in a large bowl.
  2. Meanwhile, brush twenty-four 30ml (1 1/2-tablespoons) capacity mini muffin pans with oil to lightly grease. Place a wonton wrapper in each pan and press to line base and side, extending above the pan. Bake in preheated oven for 5 minutes or until golden brown and crisp. Remove from oven and set aside in the pans until required.
  3. Heat a small frying pan over medium-high heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted (see microwave tip). Remove from heat and set aside for 5 minutes to cool. Add to the bowl with the chicken.
  4. Add the basil, chilli, green shallot, garlic and sour cream to the chicken mixture and stir until well combined. Taste and season with salt and pepper.
  5. Combine the avocado and lemon juice in a small bowl.
  6. Spoon the chicken mixture evenly among wonton cups. Arrange on a serving platter. Top with the avocado mixture and serve immediately.