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Honey Chicken and Corn Rafts

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Honey Chicken and Corn Rafts
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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Bake pizza dough into crispy boats that hold the yummy chicken, bacon and veggie filling.

Ingredients

4
tablespoons Crisco® Light Olive Oil
1
can Pillsbury™ refrigerated thin pizza crust
24
oz boneless skinless chicken breasts, cut into 3/4-inch cubes
2
tablespoons honey
1
bag (11.8 oz) frozen honey roasted sweet corn
6
tablespoons cooked real bacon pieces (from 2.8 oz package)
1
cup baby arugula

Directions

  • 1 Heat oven to 425°F. Brush cookie sheet with 1 tablespoon of the olive oil. Unroll dough on cookie sheet. Cut dough into 6 squares. Roll up edges of each dough square, forming 1/4-inch rim. Pinch corners to resemble rafts. Bake 9 to 11 minutes or until golden brown.
  • 2 Meanwhile, in medium bowl, toss chicken with honey, 1/4 teaspoon salt and 1/8 teaspoon pepper. In 12-inch nonstick skillet heat 2 tablespoons of the oil over medium heat. Add chicken, cook 10 to 15 minutes, stirring occasionally, or until no longer pink in center.
  • 3 Meanwhile, microwave frozen corn as directed on bag. Add corn and bacon to chicken; cook 1 minute longer or until thoroughly heated.
  • 4 In small bowl, toss arugula with remaining 1 tablespoon of the olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Top rafts with chicken mixture and arugula.
Crisco is a trademark of The J.M. Smucker Company
Nutrition Information 
No nutrition information available for this recipe
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