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1
Preheat the oven to 350.
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2
Trim the wonton wrappers to form 2-inch squares.
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3
Coat a nonstick mini-muffin tin with cooking spray and press a wonton square into each cup.
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4
Lightly coat the squares with cooking spray and bake for about 7 minutes, or until lightly browned.
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5
Let cool in the pan.
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6
Repeat the process with the remaining wrappers and more cooking spray.
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7
In a small bowl, combine the five-spice powder and salt and sprinkle on both sides of the chicken breast.
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8
Transfer the chicken to a lightly oiled baking sheet and bake for about 18 minutes, or until cooked through.
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9
Let the chicken cool and cut into 1/4-inch dice.
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10
Using a vegetable peeler, remove the zest from half the orange, leaving behind the bitter white pith.
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11
Cut the zest into very thin 1-inch-long strips.
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12
Measure 1 packed teaspoon of julienned zest and discard the rest.
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13
Using a sharp knife, peel the rest of the orange, removing all the white pith.
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14
Working over a bowl, cut in between the membranes to release the sections.
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15
Cut the sections into 1/4-inch dice.
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16
Reserve 1 tablespoon of the accumulated orange juice.
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17
In a medium bowl, combine the diced orange with the shallot, reserved orange juice, rice wine vinegar, honey and olive oil.
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18
Gently stir in the chicken, half of the orange zest and half of the cilantro.
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19
Spoon 2 teaspoons of the chicken salad into each wonton shell.
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20
Garnish with the remaining orange zest and cilantro and serve.
