Sweet and heat come together in a baked sandwich with a flaky pastry crust.
Bake-Off® Contest 44, 2010
Paromita Tomerlin
Flagler Beach, Florida
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1
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tablespoon curry powder
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1/2
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teaspoon ground cinnamon
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1/2
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teaspoon gound nutmeg
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1/4
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teaspoon ground cloves
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1
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teaspoon salt
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4
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boneless skinless chicken breasts (about 6 oz each)
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1/4
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cup Crisco® Pure Canola Oil
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1/2
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small red onion, finely chopped (1/2 cup)
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1/4
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teaspoon crushed red pepper
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1
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jalapeño chile, seeded, finely chopped
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1
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jar (10.25 oz) reduced sugar apricot preserves (1 cup)
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-
Dash salt
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2
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cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
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2
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slices (3/4 oz each) Cheddar cheese, cut into quarters
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1/2
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cup natural sliced almonds, lightly toasted*
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1
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egg
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1
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tablespoon water
Steps
-
1
In small bowl, mix curry powder, cinnamon, nutmeg, cloves and 1 teaspoon salt. Cut each chicken breast in half crosswise to make total of 8 equal portions. Coat chicken evenly with seasoning mixture.
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2
In 12-inch nonstick skillet, heat 3 tablespoons of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until lightly browned. Remove from heat.
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3
In 2-quart saucepan, heat remaining 1 tablespoon oil over medium-high heat. Add onion, red pepper and chile; cook 4 to 6 minutes, stirring frequently, until onion is tender. Reduce heat to medium. Stir in preserves; cook about 5 minutes or until heated. Stir in dash of salt; remove from heat. Cool slightly.
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4
Heat oven to 375°F. Line cookie sheet with cooking parchment paper. On work surface, unroll dough sheets. Cut each sheet into quarters. On center of each dough rectangle, place cheese piece; top with 1 teaspoon preserves mixture, 1 teaspoon almonds and chicken piece. In small bowl, beat egg and water until well blended; brush on edges of dough rectangle. Bring up dough over filling; press edges to seal. Place seam side down on cookie sheet.
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5
Brush tops with remaining egg mixture; sprinkle with any remaining almonds. Bake 12 to 18 minutes or until golden brown. Serve warm with remaining preserves mixture.
-
1
In small bowl, mix curry powder, cinnamon, nutmeg, cloves and 1 teaspoon salt. Cut each chicken breast in half crosswise to make total of 8 equal portions. Coat chicken evenly with seasoning mixture.
-
2
In 12-inch nonstick skillet, heat 3 tablespoons of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until lightly browned. Remove from heat.
-
3
In 2-quart saucepan, heat remaining 1 tablespoon oil over medium-high heat. Add onion, red pepper and chile; cook 4 to 6 minutes, stirring frequently, until onion is tender. Reduce heat to medium. Stir in preserves; cook about 5 minutes or until heated. Stir in dash of salt; remove from heat. Cool slightly.
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4
Heat oven to 375°F. Line cookie sheet with cooking parchment paper. On work surface, unroll dough sheets. Cut each sheet into quarters. On center of each dough rectangle, place cheese piece; top with 1 teaspoon preserves mixture, 1 teaspoon almonds and chicken piece. In small bowl, beat egg and water until well blended; brush on edges of dough rectangle. Bring up dough over filling; press edges to seal. Place seam side down on cookie sheet.
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5
Brush tops with remaining egg mixture; sprinkle with any remaining almonds. Bake 12 to 18 minutes or until golden brown. Serve warm with remaining preserves mixture.
Expert Tips
*To toast almonds, cook in ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until light brown. Remove from skillet to plate to cool.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Sandwich
- Calories
- 530
- Calories from Fat
- 220
% Daily Value
- Total Fat
- 24g
- 37%
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- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 27%
- Sodium
- 860mg
- 36%
- Total Carbohydrate
- 52g
- 17%
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- Dietary Fiber
- 2g
- 7%
- Sugars
- 23g
- Protein
- 26g
- Vitamin A
- 2%
- 2%
- Vitamin C
- 4%
- 4%
- Calcium
- 6%
- 6%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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