We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 46, 2013
Brandon, Florida

Honey Chicken and Corn Rafts

Bake pizza dough into crispy boats that hold the yummy chicken, bacon and veggie filling.

(4)
(3)
Save and Share
  • prep time 30 min
  • total time 30 min
  • ingredients 7
  • servings 6
 

Ingredients

4
tablespoons Crisco® Light Olive Oil
1
can Pillsbury® refrigerated thin pizza crust
24
oz boneless skinless chicken breasts, cut into 3/4-inch cubes
2
tablespoons honey
1
bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen honey roasted sweet corn
6
tablespoons cooked real bacon pieces (from 2.8 oz package)
1
cup baby arugula

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Brush cookie sheet with 1 tablespoon of the olive oil. Unroll dough on cookie sheet. Cut dough into 6 squares. Roll up edges of each dough square, forming 1/4-inch rim. Pinch corners to resemble rafts. Bake 9 to 11 minutes or until golden brown.
  • 2 Meanwhile, in medium bowl, toss chicken with honey, 1/4 teaspoon salt and 1/8 teaspoon pepper. In 12-inch nonstick skillet heat 2 tablespoons of the oil over medium heat. Add chicken, cook 10 to 15 minutes, stirring occasionally, or until no longer pink in center.
  • 3 Meanwhile, microwave frozen corn as directed on bag. Add corn and bacon to chicken; cook 1 minute longer or until thoroughly heated.
  • 4 In small bowl, toss arugula with remaining 1 tablespoon of the olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Top rafts with chicken mixture and arugula.
  • 1 Heat oven to 425°F. Brush cookie sheet with 1 tablespoon of the olive oil. Unroll dough on cookie sheet. Cut dough into 6 squares. Roll up edges of each dough square, forming 1/4-inch rim. Pinch corners to resemble rafts. Bake 9 to 11 minutes or until golden brown.
  • 2 Meanwhile, in medium bowl, toss chicken with honey, 1/4 teaspoon salt and 1/8 teaspoon pepper. In 12-inch nonstick skillet heat 2 tablespoons of the oil over medium heat. Add chicken, cook 10 to 15 minutes, stirring occasionally, or until no longer pink in center.
  • 3 Meanwhile, microwave frozen corn as directed on bag. Add corn and bacon to chicken; cook 1 minute longer or until thoroughly heated.
  • 4 In small bowl, toss arugula with remaining 1 tablespoon of the olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Top rafts with chicken mixture and arugula.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
850mg
850%;
Total Carbohydrate
39g
39%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
4%;
Calcium
0%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company