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Kickin’ Chicken Sandwiches with Cucumber Topping

(9)
  4 reviews
  • 35 min prep time
  • 35 min total time
  • 15 ingredients
  • 6 servings
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Make restaurant-style "hot" chicken sandwiches in about 30 minutes. Really!

Bake-Off® Contest 45, 2012
Pauline Porterfield
Roxboro, North Carolina

Ingredients

1
can Pillsbury™ refrigerated crusty French loaf
1
tablespoon Crisco® 100% Extra Virgin Olive Oil
1
egg
1
tablespoon water
3
cups shredded deli rotisserie chicken (from 2-lb chicken)
1/4
teaspoon garlic powder
1/8
teaspoon salt
1/8
teaspoon ground black pepper
1/2
cup hot red pepper sauce
1/4
cup unsalted or salted butter
1
tablespoon honey
2
cups thinly sliced English (seedless) cucumber
1/4
cup diced celery
1/3
cup blue cheese dressing
1/2
teaspoon dill weed

Steps

  • 1 Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough; press into 15x9-inch rectangle. Cut in half lengthwise; cut crosswise into thirds, forming 6 pieces. Brush each piece with olive oil. To make rolls, fold each piece of dough almost in half crosswise, bringing top end of dough to within 1/4 inch of bottom end (oiled surfaces will be touching). Place on cookie sheet. In small bowl, beat egg and water with fork; brush on tops of rolls.
  • 2 Bake 15 to 20 minutes or until rolls are golden brown. Cool 5 minutes.
  • 3 Meanwhile, in large bowl, stir together chicken, garlic powder, salt and pepper; mix well. In small microwavable bowl, microwave pepper sauce, butter and honey on High 15 to 30 seconds or until butter is melted; stir. Add to chicken mixture; mix well. In another medium bowl, add cucumber, celery, dressing and dill; toss to combine.
  • 4 To serve, gently open sandwich rolls. Fill each with about 1/3 cup chicken mixture; top with scant 1/4 cup of the cucumber mixture. Serve with any remaining cucumber mixture.
  • 1 Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough; press into 15x9-inch rectangle. Cut in half lengthwise; cut crosswise into thirds, forming 6 pieces. Brush each piece with olive oil. To make rolls, fold each piece of dough almost in half crosswise, bringing top end of dough to within 1/4 inch of bottom end (oiled surfaces will be touching). Place on cookie sheet. In small bowl, beat egg and water with fork; brush on tops of rolls.
  • 2 Bake 15 to 20 minutes or until rolls are golden brown. Cool 5 minutes.
  • 3 Meanwhile, in large bowl, stir together chicken, garlic powder, salt and pepper; mix well. In small microwavable bowl, microwave pepper sauce, butter and honey on High 15 to 30 seconds or until butter is melted; stir. Add to chicken mixture; mix well. In another medium bowl, add cucumber, celery, dressing and dill; toss to combine.
  • 4 To serve, gently open sandwich rolls. Fill each with about 1/3 cup chicken mixture; top with scant 1/4 cup of the cucumber mixture. Serve with any remaining cucumber mixture.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
8g
42%
Trans Fat
1/2g
Cholesterol
120mg
40%
Sodium
1310mg
55%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
6g
6%
Protein
25g
25%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
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