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Greek Chicken Faux-coccia Sandwiches

(6)
  3 reviews
  • 30 min prep time
  • 55 min total time
  • 13 ingredients
  • 8 servings
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Turn Pillsbury® Southern Style biscuits into warm faux-coccias to create enticing chicken sandwiches.

Bake-Off® Contest 45, 2012
Stephanie Bright
Simpsonville, South Carolina

Ingredients

4
tablespoons Crisco® 100% Extra Virgin Olive Oil
1
teaspoon rosemary leaves, crushed
1
teaspoon oregano leaves
4
boneless skinless chicken breasts (about 1 1/4 lb)
2
tablespoons Pillsbury BEST® All Purpose Flour
1
can Pillsbury™ Grands!™ Homestyle refrigerated Southern Style biscuits
1/2
teaspoon garlic powder
1/2
medium red onion, thinly sliced (about 1 cup)
1/2
cup crumbled feta cheese (2 oz)
1
package (8 oz) cream cheese, softened
2
cloves garlic, finely chopped
1/3
cup pitted kalamata olives, chopped
2
cups shredded iceberg lettuce

Steps

  • 1 Heat oven to 325°F. Grease 2 large cookie sheets with 1 tablespoon of the olive oil.
  • 2 In small bowl, stir together rosemary and oregano. Rub chicken breasts with 1 tablespoon of olive oil; rub rosemary mixture over chicken.
  • 3 In 12-inch nonstick skillet or grill pan, cook chicken 3 to 4 minutes on each side over medium-high heat or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet; let stand 10 minutes. Slice each chicken breast into 1/2-inch slices; cover to keep warm.
  • 4 Meanwhile, lightly flour work surface and rolling pin. Roll each biscuit into 6-inch round. Using fingertips, make dimples in each biscuit. Brush tops with remaining 2 tablespoons of olive oil. Sprinkle with garlic powder and about 1/3 cup thinly sliced onions; press into dough. Place on cookie sheets. Place cookie sheets on separate oven racks.
  • 5 Bake 14 to 17 minutes or until light golden brown, changing position of cookie sheets halfway through baking. Meanwhile, in small bowl, stir together feta cheese, cream cheese and garlic.
  • 6 To assemble sandwiches, place faux-coccias, onion side down; spread feta mixture over each. Sprinkle with olives. On half of each faux-coccia, layer 1/8 of warm chicken, lettuce and remaining onion slices. Fold each in half to form sandwich.
  • 1 Heat oven to 325°F. Grease 2 large cookie sheets with 1 tablespoon of the olive oil.
  • 2 In small bowl, stir together rosemary and oregano. Rub chicken breasts with 1 tablespoon of olive oil; rub rosemary mixture over chicken.
  • 3 In 12-inch nonstick skillet or grill pan, cook chicken 3 to 4 minutes on each side over medium-high heat or until juice of chicken is clear when center of thickest part is cut (165°F). Remove chicken from skillet; let stand 10 minutes. Slice each chicken breast into 1/2-inch slices; cover to keep warm.
  • 4 Meanwhile, lightly flour work surface and rolling pin. Roll each biscuit into 6-inch round. Using fingertips, make dimples in each biscuit. Brush tops with remaining 2 tablespoons of olive oil. Sprinkle with garlic powder and about 1/3 cup thinly sliced onions; press into dough. Place on cookie sheets. Place cookie sheets on separate oven racks.
  • 5 Bake 14 to 17 minutes or until light golden brown, changing position of cookie sheets halfway through baking. Meanwhile, in small bowl, stir together feta cheese, cream cheese and garlic.
  • 6 To assemble sandwiches, place faux-coccias, onion side down; spread feta mixture over each. Sprinkle with olives. On half of each faux-coccia, layer 1/8 of warm chicken, lettuce and remaining onion slices. Fold each in half to form sandwich.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
11g
56%
Trans Fat
6g
Cholesterol
80mg
27%
Sodium
1100mg
46%
Potassium
210mg
6%
Total Carbohydrate
38g
13%
Dietary Fiber
0g
0%
Sugars
5g
Protein
25g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
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