Elevate regular chicken to outstanding chicken in a new-shaped, crusty French loaf sandwich.
Bake-Off® Contest 45, 2012
Nadine Clark
Quakertown, Pennsylvania
-
2
-
cans Pillsbury™ refrigerated crusty French loaf
-
1
-
cup coleslaw mix
-
1
-
small red onion (halved lengthwise), cut into thin wedges (1 cup)
-
1
-
medium red bell pepper, cut into 1/8-inch strips (1 cup)
-
1/2
-
medium English (seedless) cucumber, cut into 2x1/4x1/4-inch pieces (1 cup)
-
1/4
-
cup fresh cilantro, chopped
-
3/4
-
cup soy-teriyaki blend or 3/4 cup stir-fry sauce plus 2 teaspoons sesame seed
-
3/4
-
cup seasoned rice vinegar
-
2
-
tablespoons packed brown sugar
-
1 1/2
-
teaspoons hot chili sauce
-
1/4
-
cup Jif® Creamy Peanut Butter
-
1
-
tablespoon Crisco® Pure Vegetable Oil
-
1 1/2
-
lb uncooked chicken breast tenders (not breaded)
Steps
-
1
Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Place loaves, seam side down on cookie sheet, about 3 inches apart. Using sharp knife, cut 5 diagonal 1/2-inch-deep slashes on top of dough.
-
2
Bake 26 to 30 minutes or until golden brown.
-
3
Meanwhile, in medium bowl, combine coleslaw mix, onion, bell pepper, cucumber and cilantro. In 2-cup measuring cup, combine 1/2 cup of the soy-teriyaki blend, 1/2 cup of the rice vinegar, 1 tablespoon of the brown sugar and 1 teaspoon of the chili sauce. Beat well with wire whisk. Pour over vegetable mixture; stir to combine. Set aside, stirring occasionally.
-
4
In 1-quart saucepan, combine peanut butter, remaining 1/4 cup soy-teriyaki blend, 1/4 cup rice vinegar, 1 tablespoon brown sugar and 1/2 teaspoon chili sauce. Cook over medium heat 4 to 5 minutes, stirring occasionally, until smooth. Set aside.
-
5
In 12-inch skillet, heat oil over medium-high heat. Add chicken tenders; cook 7 to 10 minutes, turning once, until chicken is no longer pink in center. Add peanut sauce; stir to coat. Remove from heat.
-
6
Cut each loaf crosswise into thirds. Cut each piece of bread in half lengthwise down center to within 1/2 inch of bottom. To make each sub, spoon 1/6 of chicken mixture into each piece of bread. With slotted spoon, top each with about 1/2 cup vegetable mixture. Serve any remaining sauce as a dipping sauce.
-
1
Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Place loaves, seam side down on cookie sheet, about 3 inches apart. Using sharp knife, cut 5 diagonal 1/2-inch-deep slashes on top of dough.
-
2
Bake 26 to 30 minutes or until golden brown.
-
3
Meanwhile, in medium bowl, combine coleslaw mix, onion, bell pepper, cucumber and cilantro. In 2-cup measuring cup, combine 1/2 cup of the soy-teriyaki blend, 1/2 cup of the rice vinegar, 1 tablespoon of the brown sugar and 1 teaspoon of the chili sauce. Beat well with wire whisk. Pour over vegetable mixture; stir to combine. Set aside, stirring occasionally.
-
4
In 1-quart saucepan, combine peanut butter, remaining 1/4 cup soy-teriyaki blend, 1/4 cup rice vinegar, 1 tablespoon brown sugar and 1/2 teaspoon chili sauce. Cook over medium heat 4 to 5 minutes, stirring occasionally, until smooth. Set aside.
-
5
In 12-inch skillet, heat oil over medium-high heat. Add chicken tenders; cook 7 to 10 minutes, turning once, until chicken is no longer pink in center. Add peanut sauce; stir to coat. Remove from heat.
-
6
Cut each loaf crosswise into thirds. Cut each piece of bread in half lengthwise down center to within 1/2 inch of bottom. To make each sub, spoon 1/6 of chicken mixture into each piece of bread. With slotted spoon, top each with about 1/2 cup vegetable mixture. Serve any remaining sauce as a dipping sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 110
% Daily Value
- Total Fat
- 12g
- 18%
-
- Saturated Fat
- 2 1/2g
- 13%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 17%
- Sodium
- 1860mg
- 77%
- Total Carbohydrate
- 67g
- 22%
-
- Dietary Fiber
- 2g
- 8%
- Sugars
- 18g
- Protein
- 35g
- Vitamin A
- 20%
- 20%
- Vitamin C
- 30%
- 30%
- Calcium
- 2%
- 2%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4 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
Jif and Simply Jif are trademarks of The J.M. Smucker Company
© 2016 ®/TM General Mills All Rights Reserved