Bake-Off® Contest 44, 2010
Flagler Beach, Florida

Apricot-Curry Chicken Sandwiches

Sweet and heat come together in a baked sandwich with a flaky pastry crust.

(17)
3 reviews.
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  • prep time 45 min
  • total time 1 hr 5 min
  • ingredients 17
  • servings 8
 

Ingredients

1
tablespoon curry powder
1/2
teaspoon ground cinnamon
1/2
teaspoon gound nutmeg
1/4
teaspoon ground cloves
1
teaspoon salt
4
boneless skinless chicken breasts (about 6 oz each)
1/4
cup Crisco® Pure Canola Oil
1/2
small red onion, finely chopped (1/2 cup)
1/4
teaspoon crushed red pepper
1
jalapeño chile, seeded, finely chopped
1
jar (10.25 oz) reduced sugar apricot preserves (1 cup)
Dash salt
2
cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
2
slices (3/4 oz each) Cheddar cheese, cut into quarters
1/2
cup natural sliced almonds, lightly toasted*
1
egg
1
tablespoon water

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, mix curry powder, cinnamon, nutmeg, cloves and 1 teaspoon salt. Cut each chicken breast in half crosswise to make total of 8 equal portions. Coat chicken evenly with seasoning mixture.
  • 2 In 12-inch nonstick skillet, heat 3 tablespoons of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until lightly browned. Remove from heat.
  • 3 In 2-quart saucepan, heat remaining 1 tablespoon oil over medium-high heat. Add onion, red pepper and chile; cook 4 to 6 minutes, stirring frequently, until onion is tender. Reduce heat to medium. Stir in preserves; cook about 5 minutes or until heated. Stir in dash of salt; remove from heat. Cool slightly.
  • 4 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. On work surface, unroll dough sheets. Cut each sheet into quarters. On center of each dough rectangle, place cheese piece; top with 1 teaspoon preserves mixture, 1 teaspoon almonds and chicken piece. In small bowl, beat egg and water until well blended; brush on edges of dough rectangle. Bring up dough over filling; press edges to seal. Place seam side down on cookie sheet.
  • 5 Brush tops with remaining egg mixture; sprinkle with any remaining almonds. Bake 12 to 18 minutes or until golden brown. Serve warm with remaining preserves mixture.
  • 1 In small bowl, mix curry powder, cinnamon, nutmeg, cloves and 1 teaspoon salt. Cut each chicken breast in half crosswise to make total of 8 equal portions. Coat chicken evenly with seasoning mixture.
  • 2 In 12-inch nonstick skillet, heat 3 tablespoons of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until lightly browned. Remove from heat.
  • 3 In 2-quart saucepan, heat remaining 1 tablespoon oil over medium-high heat. Add onion, red pepper and chile; cook 4 to 6 minutes, stirring frequently, until onion is tender. Reduce heat to medium. Stir in preserves; cook about 5 minutes or until heated. Stir in dash of salt; remove from heat. Cool slightly.
  • 4 Heat oven to 375°F. Line cookie sheet with cooking parchment paper. On work surface, unroll dough sheets. Cut each sheet into quarters. On center of each dough rectangle, place cheese piece; top with 1 teaspoon preserves mixture, 1 teaspoon almonds and chicken piece. In small bowl, beat egg and water until well blended; brush on edges of dough rectangle. Bring up dough over filling; press edges to seal. Place seam side down on cookie sheet.
  • 5 Brush tops with remaining egg mixture; sprinkle with any remaining almonds. Bake 12 to 18 minutes or until golden brown. Serve warm with remaining preserves mixture.

EXPERT TIPS

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Expert Tips

*To toast almonds, cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
530
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
860mg
860%;
Total Carbohydrate
52g
52%
(Dietary Fiber
2g
2%
  Sugars
23g
23%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
4%;
Calcium
6%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011