Apple Pecan Chicken Salad Boats
10 MIN
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In The Refrigerated Meat Case
Made With:
PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.)
PREP TIME: 15min COOK TIME: 20min
Serves 8
1 cup (4 oz.)cheddar or jack cheese, shredded
1/4 cupbarbecue sauce
4 tbsp.green onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 (16.3 oz.) canjumbo refrigerated biscuits
1 egg yolk, beaten with 1 teaspoon water
Step 2
Combine
In a bowl, combine the chopped chicken, shredded cheese, barbecue sauce, green onions and chopped jalapeño pepper.
Step 3
Crimp
On a lightly floured surface, roll out each biscuit into a 4½ -inch round. Brush the edges of the biscuit with the egg wash mixture. Dollop a heaping tablespoon of chicken mixture into the center of the biscuit round. Fold half of the dough over the filling, creating a half-moon shape. Use a fork to crimp and seal the edges of the biscuit. Place the empanadas on an ungreased baking sheet. Brush with the remaining egg mixture.
Step 4
Bake & Serve
Bake for 17 to 20 minutes until golden brown. Remove from oven and let cool slightly before serving.
TIP
TIP: To keep food safe, never defrost your food at room temperature. To defrost food in the refrigerator, allow about 5 hours per pound or overnight. You can also defrost in the microwave on the defrost setting.
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