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Apricot-Curry Chicken Sandwiches

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Apricot-Curry Chicken Sandwiches
  • Prep Time 45 min
  • Total Time 1 hr 5 min
  • Servings 8
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Sweet and heat come together in a baked sandwich with a flaky pastry crust.

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 each) Pillsbury™ refrigerated 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

Directions

  • 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.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
Tips  

*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 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
530
(
Calories from Fat
220
)
Daily Value
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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