We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Chicken Teriyaki Galette

(0)
  0 reviews
  • 20 min prep time
  • 50 min total time
  • 7 ingredients
  • 4 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Shredded rotisserie chicken is the key to this easy galette, which includes caramelized onion and bell pepper strips.

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
tablespoon vegetable oil
1
medium yellow onion, thinly sliced
1
yellow, orange or red bell pepper, seeded and thinly sliced
1
cup shredded deli rotisserie chicken
1/4
cup teriyaki sauce
1/3
cup shredded pepper Jack cheese

Steps

  • 1 Heat oven to 375°F. Soften pie crust as directed on box.
  • 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 6 to 7 minutes, stirring frequently, until softened and beginning to caramelize slightly. Add bell pepper; cook 4 to 5 minutes longer or until tender. Add chicken and teriyaki sauce to skillet. Cook about 2 minutes longer or until sauce evaporates slightly and chicken is warmed through.
  • 3 Unroll pie crust on ungreased cookie sheet. Place onion mixture on crust, leaving 1 1/2-inch border around edge. Fold edge of crust over filling, pleating crust as necessary. Sprinkle top with cheese.
  • 4 Bake 20 to 25 minutes or until crust is dark golden brown and cheese is melted. Cool 5 minutes before serving.
  • 1 Heat oven to 375°F. Soften pie crust as directed on box.
  • 2 Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 6 to 7 minutes, stirring frequently, until softened and beginning to caramelize slightly. Add bell pepper; cook 4 to 5 minutes longer or until tender. Add chicken and teriyaki sauce to skillet. Cook about 2 minutes longer or until sauce evaporates slightly and chicken is warmed through.
  • 3 Unroll pie crust on ungreased cookie sheet. Place onion mixture on crust, leaving 1 1/2-inch border around edge. Fold edge of crust over filling, pleating crust as necessary. Sprinkle top with cheese.
  • 4 Bake 20 to 25 minutes or until crust is dark golden brown and cheese is melted. Cool 5 minutes before serving.

Expert Tips

Serve with a fresh lettuce salad to make this dish a complete meal.

Cover and refrigerate leftovers, and use within 3 days. Reheat in oven before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
376.4
% Daily Value
Total Fat
20.9g
32%
Saturated Fat
6.8g
34%
Cholesterol
36.2mg
12%
Sodium
975.5mg
41%
Total Carbohydrate
40.2g
13%
Dietary Fiber
2.7g
11%
Sugars
12.3g
Protein
8.7g
% Daily Value*:
Vitamin C
85.90%
86%
Calcium
5.10%
5%
Iron
4.30%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved