Spicy Orange-Chicken Charmers

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

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Servings 16

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( 16 ) Ratings

16 Ratings

5 Stars 62%

4 Stars 12%

3 Stars 12%

2 Stars

1 Stars 12%

Member Reviews ( 5 )

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Bake-Off® Contest 43, 2008

Paula Naumann

Sleepy Eye, Minnesota

ingredients 10
Prep Time 20 min
Total Time 45 min

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 SMUCKER'S® 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

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Directions

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.