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Honey Chicken and Corn Rafts

(4)
  3 reviews
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 6 servings

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

Bake-Off® Contest 46, 2013
Marie Valdes
Brandon, Florida

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
Calories from Fat
180
% Daily Value
Total Fat
20g
30%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
850mg
36%
Total Carbohydrate
39g
13%
Dietary Fiber
2g
9%
Sugars
6g
Protein
34g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
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