BBQ Chicken Empanadas
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In The Refrigerated Meat Case
PREP TIME: 5min COOK TIME: 10min
|Serving Per Recipe: 12|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||%|
|Saturated Fat 1.1g||%|
|Total Carbs 36g||%|
|Dietary Fiber 3g||%|
|Vitamin A 5%|
|Vitamin C 7%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
3 tbspolive oil, divided
1 French baguette, cut on the bias into 24 slices
2 tspItalian spice mix
1 cupof your favorite salsa
1 can (15 oz)can peaches, drained well and ¼”-diced
1 (10 oz)container - your favorite hummus flavor
1/4 cupcilantro leaves
Preheat the oven to 350°F. Drizzle 2 tablespoons of olive oil over a sheet tray. Place the baguette slices onto the tray, rubbing one side of the bread with the olive oil in the tray. Place the chicken slices on another sheet tray. Drizzle the remaining 1 tablespoon of olive oil over the chicken and sprinkle with the Italian spice mix. Toss gently to coat the chicken with the oil and herbs.
Place both sheet trays in the preheated oven and bake for 7 minutes. Remove the chicken and allow to cool slightly. Flip the bread over and continue to toast for another 3 minutes.
Meanwhile, combine the salsa and drained, diced peaches in a small mixing bowl. Set aside.
To serve, spread some of the hummus onto a slice of the toasted baguette. Top with a spoonful of peach salsa and a slice or two of chicken. Garnish with a cilantro leaf and serve immediately.
TIP: Feel free to use the Italian-Style PERDUE® SHORT CUTS® and leave out the Italian spice mix.
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