Curried Chicken Packets from the Betty Crocker site!
You Need:
Dipping Sauce
- 1
- cup orange marmalade
- 2
- tablespoons soy sauce
- 2
- teaspoons Dijon mustard
- 1/2
- teaspoon ground ginger
Packets
- 1
- cup finely chopped cooked chicken
- 1/2
- cup finely shredded Monterey Jack cheese (2 oz)
- 1/4
- cup golden raisins, chopped
- 1
- medium green onion, finely chopped (1 tablespoon)
- 1
- tablespoon finely chopped fresh parsley
- 1/2
- teaspoon ground ginger
- 1
- teaspoon ground curry
- 1
- can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
- 1
- egg
- 1
- teaspoon water
- 1
- tablespoon toasted sesame seed, if desired
To Make:
- 1In small bowl, mix dipping sauce ingredients with wire whisk; set aside.
- 2Heat oven to 350°F. Grease 2 cookie sheets with shortening, or spray with cooking spray. In medium bowl, mix chicken, cheese, raisins, onion, parsley, ginger and curry until well blended. Cover and refrigerate.
- 3Working with 4 biscuits at a time, evenly split each biscuit between layers into thirds. Refrigerate remaining 4 biscuits. Gently stretch each third of dough. Place 1 tablespoon chicken mixture in center of each; fold 2 sides upward, forming standing half-moon shape. Pinch edges tightly to seal. Place on cookie sheet, pinched edges up.
- 4In small bowl, beat egg and water. Brush tops of each packet with egg, and sprinkle with sesame seed.
- 5Bake 12 to 15 minutes or until tops are golden brown and filling is hot. Repeat with remaining dough and filling. Serve warm or cold with dipping sauce.
Tips:
To toast sesame seed, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
When making the dipping sauce, chop the pieces of orange in the orange marmalade if they are large.
Serves: 24
Posted by
on May. 19, 2012 at 12:18 PM
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QOTD 5/17
- MamaMandee
on May. 19, 2012 at 12:18 PM