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Bake-Off® Contest 45, 2012
Simpsonville, South Carolina

Greek Chicken Faux-coccia Sandwiches

Turn Pillsbury® Southern Style biscuits into warm faux-coccias to create enticing chicken sandwiches.

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  • prep time 30 min
  • total time 55 min
  • ingredients 13
  • servings 8
 

Ingredients

4
tablespoons Crisco® 100% Extra Virgin Olive Oil
1
teaspoon rosemary leaves, crushed
1
teaspoon oregano leaves
4
boneless skinless chicken breasts (about 1 1/4 lb)
2
tablespoons Pillsbury BEST® All Purpose Flour
1
can Pillsbury® Grands!® Homestyle refrigerated Southern Style biscuits
1/2
teaspoon garlic powder
1/2
medium red onion, thinly sliced (about 1 cup)
1/2
cup crumbled feta cheese (2 oz)
1
package (8 oz) cream cheese, softened
2
cloves garlic, finely chopped
1/3
cup pitted kalamata olives, chopped
2
cups shredded iceberg lettuce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Grease 2 large cookie sheets with 1 tablespoon of the olive oil.
  • 2 In small bowl, stir together rosemary and oregano. Rub chicken breasts with 1 tablespoon of olive oil; rub rosemary mixture over chicken.
  • 3 In 12-inch nonstick skillet or grill pan, cook chicken 3 to 4 minutes on each side over medium-high heat or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet; let stand 10 minutes. Slice each chicken breast into 1/2-inch slices; cover to keep warm.
  • 4 Meanwhile, lightly flour work surface and rolling pin. Roll each biscuit into 6-inch round. Using fingertips, make dimples in each biscuit. Brush tops with remaining 2 tablespoons of olive oil. Sprinkle with garlic powder and about 1/3 cup thinly sliced onions; press into dough. Place on cookie sheets. Place cookie sheets on separate oven racks.
  • 5 Bake 14 to 17 minutes or until light golden brown, changing position of cookie sheets halfway through baking. Meanwhile, in small bowl, stir together feta cheese, cream cheese and garlic.
  • 6 To assemble sandwiches, place faux-coccias, onion side down; spread feta mixture over each. Sprinkle with olives. On half of each faux-coccia, layer 1/8 of warm chicken, lettuce and remaining onion slices. Fold each in half to form sandwich.
  • 1 Heat oven to 325°F. Grease 2 large cookie sheets with 1 tablespoon of the olive oil.
  • 2 In small bowl, stir together rosemary and oregano. Rub chicken breasts with 1 tablespoon of olive oil; rub rosemary mixture over chicken.
  • 3 In 12-inch nonstick skillet or grill pan, cook chicken 3 to 4 minutes on each side over medium-high heat or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet; let stand 10 minutes. Slice each chicken breast into 1/2-inch slices; cover to keep warm.
  • 4 Meanwhile, lightly flour work surface and rolling pin. Roll each biscuit into 6-inch round. Using fingertips, make dimples in each biscuit. Brush tops with remaining 2 tablespoons of olive oil. Sprinkle with garlic powder and about 1/3 cup thinly sliced onions; press into dough. Place on cookie sheets. Place cookie sheets on separate oven racks.
  • 5 Bake 14 to 17 minutes or until light golden brown, changing position of cookie sheets halfway through baking. Meanwhile, in small bowl, stir together feta cheese, cream cheese and garlic.
  • 6 To assemble sandwiches, place faux-coccias, onion side down; spread feta mixture over each. Sprinkle with olives. On half of each faux-coccia, layer 1/8 of warm chicken, lettuce and remaining onion slices. Fold each in half to form sandwich.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
300),
% Daily Value
Total Fat
33g
33%
(Saturated Fat
11g,
11%
Trans Fat
6g
6%
),
Cholesterol
80mg
80%;
Sodium
1100mg
1100%;
Total Carbohydrate
38g
38%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
8%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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