Make restaurant-style "hot" chicken sandwiches in about 30 minutes. Really!
Bake-Off® Contest 45, 2012
Pauline Porterfield
Roxboro, North Carolina
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1
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can Pillsbury™ refrigerated crusty French loaf
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1
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tablespoon Crisco® 100% Extra Virgin Olive Oil
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1
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egg
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1
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tablespoon water
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3
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cups shredded deli rotisserie chicken (from 2-lb chicken)
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1/4
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teaspoon garlic powder
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1/8
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teaspoon salt
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1/8
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teaspoon ground black pepper
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1/2
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cup hot red pepper sauce
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1/4
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cup unsalted or salted butter
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1
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tablespoon honey
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2
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cups thinly sliced English (seedless) cucumber
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1/4
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cup diced celery
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1/3
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cup blue cheese dressing
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1/2
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teaspoon dill weed
Steps
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1
Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough; press into 15x9-inch rectangle. Cut in half lengthwise; cut crosswise into thirds, forming 6 pieces. Brush each piece with olive oil. To make rolls, fold each piece of dough almost in half crosswise, bringing top end of dough to within 1/4 inch of bottom end (oiled surfaces will be touching). Place on cookie sheet. In small bowl, beat egg and water with fork; brush on tops of rolls.
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2
Bake 15 to 20 minutes or until rolls are golden brown. Cool 5 minutes.
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3
Meanwhile, in large bowl, stir together chicken, garlic powder, salt and pepper; mix well. In small microwavable bowl, microwave pepper sauce, butter and honey on High 15 to 30 seconds or until butter is melted; stir. Add to chicken mixture; mix well. In another medium bowl, add cucumber, celery, dressing and dill; toss to combine.
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4
To serve, gently open sandwich rolls. Fill each with about 1/3 cup chicken mixture; top with scant 1/4 cup of the cucumber mixture. Serve with any remaining cucumber mixture.
-
1
Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Carefully unroll loaf of dough; press into 15x9-inch rectangle. Cut in half lengthwise; cut crosswise into thirds, forming 6 pieces. Brush each piece with olive oil. To make rolls, fold each piece of dough almost in half crosswise, bringing top end of dough to within 1/4 inch of bottom end (oiled surfaces will be touching). Place on cookie sheet. In small bowl, beat egg and water with fork; brush on tops of rolls.
-
2
Bake 15 to 20 minutes or until rolls are golden brown. Cool 5 minutes.
-
3
Meanwhile, in large bowl, stir together chicken, garlic powder, salt and pepper; mix well. In small microwavable bowl, microwave pepper sauce, butter and honey on High 15 to 30 seconds or until butter is melted; stir. Add to chicken mixture; mix well. In another medium bowl, add cucumber, celery, dressing and dill; toss to combine.
-
4
To serve, gently open sandwich rolls. Fill each with about 1/3 cup chicken mixture; top with scant 1/4 cup of the cucumber mixture. Serve with any remaining cucumber mixture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 220
% Daily Value
- Total Fat
- 24g
- 37%
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- Saturated Fat
- 8g
- 42%
- Trans Fat
- 1/2g
- Cholesterol
- 120mg
- 40%
- Sodium
- 1310mg
- 55%
- Total Carbohydrate
- 30g
- 10%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 25g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 15%
- 15%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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