“Thai” a chicken sandwich up with easy crescent rolls! Heated chutney finishes off the sandwiches.
- prep time 15 min
- total time 35 min
- ingredients 11
- servings 4
2 tablespoons plain yogurt or sour cream
1 tablespoon peanut butter
2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1 1/2 teaspoons soy sauce
1 cup frozen chopped cooked chicken breast, thawed
1 1/2 cups shredded carrots (from 10-oz bag)
1 cup shredded hot pepper Monterey Jack cheese (4 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2 cup mango chutney
1 Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce. Add chicken, carrots and cheese; mix well.
2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Place on cookie sheet.
3 Press each rectangle to form 5-inch square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
4 Bake 15 to 20 minutes or until golden brown.
5 Meanwhile, in 1-quart saucepan, heat chutney over low heat until hot, stirring occasionally. Serve chutney with sandwiches.