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Apricot-Curry Chicken Sandwiches

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Apricot-Curry Chicken Sandwiches
  • Prep 45 min
  • Total 1 hr 5 min
  • Ingredients 17
  • Servings 8
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Sweet and heat come together in a baked sandwich with a flaky pastry crust.
By Pillsbury Kitchens
Updated Mar 25, 2014
Bake-Off® Contest 44, 2010
Bake-Off® Contest 44, 2010
Paromita Tomerlin
Flagler Beach, Florida

Ingredients

  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon gound nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 4 boneless skinless chicken breasts (about 6 oz each)
  • 1/4 cup Crisco® Pure Canola Oil
  • 1/2 small red onion, finely chopped (1/2 cup)
  • 1/4 teaspoon crushed red pepper
  • 1 jalapeño chile, seeded, finely chopped
  • 1 jar (10.25 oz) reduced sugar apricot preserves (1 cup)
  • Dash salt
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 2 slices (3/4 oz each) Cheddar cheese, cut into quarters
  • 1/2 cup natural sliced almonds, lightly toasted*
  • 1 egg
  • 1 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.
  • 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.
  • 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.
  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    *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

530 Calories, 24g Total Fat, 26g Protein, 52g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
530
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
860mg
36%
Potassium
260mg
7%
Total Carbohydrate
52g
17%
Dietary Fiber
2g
7%
Sugars
23g
Protein
26g
% Daily Value*:
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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