Ingredients
1
tablespoon curry powder
1/2
teaspoon ground cinnamon
1/2
teaspoon gound nutmeg
1/4
teaspoon ground cloves
1
teaspoon salt
4
boneless skinless chicken breasts (about 6 oz each)
1/4
cup Crisco® Pure Canola Oil
1/2
small red onion, finely chopped (1/2 cup)
1/4
teaspoon crushed red pepper
1
jalapeño chile, seeded, finely chopped
1
jar (10.25 oz) reduced sugar apricot preserves (1 cup)
Dash salt
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2
slices (3/4 oz each) Cheddar cheese, cut into quarters
1/2
cup natural sliced almonds, lightly toasted*
1
egg
1
tablespoon water
Preparation
In small bowl, mix curry powder, cinnamon, nutmeg, cloves and 1 teaspoon salt. Cut each chicken breast in half crosswise to make total of 8 equal portions. Coat chicken evenly with seasoning mixture.
In 12-inch nonstick skillet, heat 3 tablespoons of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until lightly browned. Remove from heat.
In 2-quart saucepan, heat remaining 1 tablespoon oil over medium-high heat. Add onion, red pepper and chile; cook 4 to 6 minutes, stirring frequently, until onion is tender. Reduce heat to medium. Stir in preserves; cook about 5 minutes or until heated. Stir in dash of salt; remove from heat. Cool slightly.
Heat oven to 375°F. Line cookie sheet with cooking parchment paper. On work surface, unroll dough sheets. Cut each sheet into quarters. On center of each dough rectangle, place cheese piece; top with 1 teaspoon preserves mixture, 1 teaspoon almonds and chicken piece. In small bowl, beat egg and water until well blended; brush on edges of dough rectangle. Bring up dough over filling; press edges to seal. Place seam side down on cookie sheet.
Brush tops with remaining egg mixture; sprinkle with any remaining almonds. Bake 12 to 18 minutes or until golden brown. Serve warm with remaining preserves mixture.
