Chicken Wontons

16 ounces ground chicken
1 cup shredded carrots
1/2 cup finely chopped celery
1/2 cup finely chopped water chestnuts
2 tbsp soy sauce
2 tbsp sherry
2 tbsp cornstarch
1 teaspoon ground ginger
50 wonton wrappers
2 tbsp butter
sweet and sour sauce

Spray a large skillet with cooking spray.  Add ground chicken and cook on medium-high heat until no longer pink.  Add carrots, celery, and water chestnuts cook for about 5 minutes until vegetables are tender.
Add soy sauce, sherry, cornstarch, and ginger heat through.

Spoon a rounded teaspoon of filling on each wonton wrapper and dampen the sides of wrappers to seal them.

Place on greased baking sheet. Brush with melted butter and bake at 375 for 8 to 10 minutes.