Bake-Off® Contest 43, 2008
Sleepy Eye, Minnesota

Spicy Orange-Chicken Charmers

These pretty chicken bites pack a punch that's matched by a hint of sweetness.

(16)
5 reviews.
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  • prep time 20 min
  • total time 45 min
  • ingredients 10
  • servings 16
 

Ingredients

1
teaspoon sesame oil
1/2
lb boneless skinless chicken breast, cut into 1/4-inch pieces
4
medium green onions, sliced (1/4 cup)
1/3
cup sweet orange marmalade
1
teaspoon soy sauce
1
teaspoon cooking sherry, if desired
1/2
teaspoon garlic powder
1/2
teaspoon crushed red pepper flakes
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)
1
teaspoon sesame seed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Lightly spray 16 mini muffin cups with CRISCO® Original No-Stick Cooking Spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently. Reduce heat to medium-low; stir in marmalade, soy sauce, sherry, garlic powder and red pepper flakes. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.
  • 2 Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles.
  • 3 Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup. Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling. Spray shaped rolls lightly with cooking spray; sprinkle with sesame seed.
  • 4 Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve warm.
  • 1 Heat oven to 375°F. Lightly spray 16 mini muffin cups with CRISCO® Original No-Stick Cooking Spray. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently. Reduce heat to medium-low; stir in marmalade, soy sauce, sherry, garlic powder and red pepper flakes. Simmer uncovered about 5 minutes, stirring occasionally, until sauce is thickened and chicken is no longer pink in center. Remove from heat.
  • 2 Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut in addition to the perforation to make a total of 16 triangles.
  • 3 Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extending over cup. Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling. Spray shaped rolls lightly with cooking spray; sprinkle with sesame seed.
  • 4 Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
100
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
Trans Fat
1g
1%
),
Cholesterol
10mg
10%;
Sodium
140mg
140%;
Total Carbohydrate
11g
11%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2008
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