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Chicken Teriyaki Galette

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  • 20 min prep time
  • 50 min total time
  • 7 ingredients
  • 4 servings
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Shredded rotisserie chicken is the key to this easy galette, which includes caramelized onion and bell pepper strips.

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
tablespoon vegetable oil
1
medium yellow onion, thinly sliced
1
yellow, orange or red bell pepper, seeded and thinly sliced
1
cup shredded deli rotisserie chicken
1/4
cup teriyaki sauce
1/3
cup shredded pepper Jack cheese

Steps

  • 1 Heat oven to 375°F. Soften pie crust as directed on box.
  • 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 6 to 7 minutes, stirring frequently, until softened and beginning to caramelize slightly. Add bell pepper; cook 4 to 5 minutes longer or until tender. Add chicken and teriyaki sauce to skillet. Cook about 2 minutes longer or until sauce evaporates slightly and chicken is warmed through.
  • 3 Unroll pie crust on ungreased cookie sheet. Place onion mixture on crust, leaving 1 1/2-inch border around edge. Fold edge of crust over filling, pleating crust as necessary. Sprinkle top with cheese.
  • 4 Bake 20 to 25 minutes or until crust is dark golden brown and cheese is melted. Cool 5 minutes before serving.

Expert Tips

Serve with a fresh lettuce salad to make this dish a complete meal.

Cover and refrigerate leftovers, and use within 3 days. Reheat in oven before serving.

Nutrition Information

No nutrition information available for this recipe
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