Sunday, 28 August 2011

Cashew-Chicken Piadinis

Asian-Spiced Cashew-Chicken Piadinis

  • 1 package (6 oz) refrigerated grilled chicken breast strips or 6 oz cooked chicken breast, finely chopped
  • 1/3 cup chopped green onions (about 5 medium)
  • 1/4 cup chopped Fisher® Cashews, Halves and Pieces
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon lime juice
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons grated gingerroot*
  • 2 cups coleslaw mix (shredded cabbage and carrots)
  • 1/3 cup loosely packed, chopped fresh cilantro
  • 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
  • 1 EGGLAND’S BEST egg
  • 1 teaspoon water
  • 1 tablespoon chopped fresh cilantro, if desired
  1. 1.
    Heat oven to 400°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray.

  2. 2.
    In 12-inch nonstick skillet, cook chopped chicken, onions, cashews, teriyaki sauce, sesame oil, lime juice, garlic and gingerroot over medium-high heat 2 to 3 minutes, stirring occasionally, until thoroughly heated. Stir in coleslaw mix; cook about 2 minutes or until vegetables are crisp-tender. Stir in 1/3 cup cilantro. Cool completely, about 15 minutes.

  3. 3.
    Unroll pizza crust dough. Starting at center, press dough into 16x12-inch rectangle. Cut rectangle into 12 (4-inch) squares (3 rows lengthwise and 4 rows crosswise).

  4. 4.
    Working with 1 dough square at a time, spoon slightly less than 1/4 cup chicken mixture onto center. Fold 1 corner of square over filling; bring opposite corner over first corner, tucking under roll to seal. Leave other ends open. Place on cookie sheet. In small bowl, beat egg and water until well blended; lightly brush over piadinis.

  5. 5.
    Bake 9 to 11 minutes or until golden brown. Remove from cookie sheets to cooling racks. Garnish each piadini with 1/4 teaspoon cilantro. Serve warm.

  6. TIP
    *Refrigerated ground fresh ginger in a tube or jar can be substituted for the fresh gingerroot.


No comments:

Post a Comment