1¼ cups shredded roasted chicken (or any leftover chicken, light and/or dark meat)
¾ cup whole milk ricotta cheese
Half a lemon, zested
½ teaspoon chopped fresh thyme leaves
½ teaspoon salt, plus more for sprinkling
¼ teaspoon freshly ground black pepper, plus more for sprinkling
32 small, square wonton wrappers
1 large egg, lightly beaten
4 tablespoons butter
¼ cup grated Parmesan
In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.
On a dry work surface, place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper. Using a pastry brush, brush the egg wash around the chicken mixture. Bring each corner of the wonton wrapper together over the filling to from a purse, and press the edges together tightly to form a seal. Dry your work area and continue making batches of 8 with the remaining wonton wrappers.
Meanwhile, bring a large pot of salted water to boil over high heat. Add the purses (we did this in batches of eight) and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain and set aside.
Melt butter in a medium skillet. Once melted, turn off the heat and add the purses, tossing gently to coat. Transfer to serving plate and sprinkle with grated Parmesan, salt and pepper.