Chicken and Cilantro Pesto Empanadas

Make and freeze these unbaked empanadas, then keep them on hand to bake when unexpected guests stop in!

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1 recipe <A HREF="/recipes/empanada-dough-76261.aspx">Empanada Dough</A>

1 cup fresh cilantro

1/2 cup PLANTERS Slivered Almonds , toasted

1/2 cup KRAFT Zesty Italian Dressing

1/4 cup fresh parsley

2 Tbsp. KRAFT Grated Parmesan Cheese

2 cups shredded cooked chicken

1 egg , beaten

1. Prepare Empanada Dough as directed; set aside. Process next 5 ingredients in food processor until mixture forms thick paste. Stir in chicken.

2. Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. for each. Flatten each to 4-inch round. Spoon about 1 heaping Tbsp. chicken mixture onto center of each round. Brush edges evenly with half the egg; fold in half. Seal edges with fork; place on parchment-covered baking sheet. Brush with remaining egg.

3. Bake 15 min. or until golden brown.

Chicken and Cilantro Pesto Empanadas

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