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Chicken and Roasted Vegetable Foldover Sandwiches

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Chicken and Roasted Vegetable Foldover Sandwiches
  • Prep Time 30 min
  • Total Time 50 min
  • Servings 5
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What a good idea! Make a wrap from a flattened refrigerated biscuit, and fill it with tender chicken and veggies.

Ingredients

1
small or 1/2 large red bell pepper, cut into 2x1/2-inch strips
1
small onion, cut into 1/2-inch wedges
5
slices portobello mushrooms (from 6-oz package)
3
tablespoons olive oil
1
package (6 oz) refrigerated grilled chicken breast strips
1
can (10.2 oz) Pillsbury™ Grands!™ refrigerated buttermilk biscuits (5 biscuits)
3
tablespoons basil pesto
1
cup shredded Italian cheese blend (4 oz)
1
cup tomato-basil pasta sauce, heated

Directions

  • 1 Heat oven to 425°F. In ungreased 15x10x1-inch pan, place bell pepper, onion and mushrooms. Drizzle with oil. Place chicken strips in same pan.
  • 2 Bake 15 minutes, stirring and turning twice, until vegetables are tender. Remove from oven; set aside. Reduce oven temperature to 375°F.
  • 3 Separate dough into 5 biscuits. On ungreased large cookie sheet, press each biscuit into 6-inch round. Spread pesto evenly over biscuits. Top each with cheese.
  • 4 Bake 12 to 16 minutes or until biscuits are golden brown.
  • 5 Spoon roasted vegetables and chicken evenly onto half of each baked biscuit round; fold biscuit over filling. Serve warm sandwiches with warm pasta sauce for dipping.
Tips  

Sauté leftover slices of mushrooms in a little olive oil to serve over broiled steaks or meatloaf.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
500
(
Calories from Fat
270
)
Daily Value
Total Fat
30g
46%
(
Saturated Fat
9g
47%
,
Trans Fat
3g
)
Cholesterol
45mg
14%
Sodium
1540mg
64%
Potassium
360mg
10%
Total Carbohydrate
38g
13%
(
Dietary Fiber
2g
7%
,
Sugars
11g
)
Protein
20g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
30%
30%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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