Barbecue Chicken Twists
Crunchy Apple Coleslaw and Potato Chips
Ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tsp Italian seasoning
- 2 Tbsp olive oil
- 2 Tbsp cornmeal
- 1 (13.8-oz) can refrigerated pizza dough
- 1½ cups barbecue sauce, divided
- 1 cup shredded Monterey Jack cheese
- 3 Tbsp butter, melted
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F. Sprinkle chicken with seasoning and cook in hot oil in a large skillet over medium heat until chicken is done.
- Meanwhile, sprinkle cornmeal over a clean, flat surface. Unroll dough, and roll into an 18- x- 12-inch rectangle.
- Spread 3 Tbsp barbecue sauce over bottom half of dough rectangle. Top with chicken and Monterey Jack. Fold top half of dough over cheese, completely enclosing filling. Press dough gently to seal.
- Cut dough into 1½-inch wide strips; gently twist dough strips and place on 2 parchment paper-lined baking sheets. Brush with melted butter and sprinkle with Parmesan.
- Bake 20 to 25 minutes or until golden brown. Serve with remaining barbecue sauce for dipping.
Side Dish Ingredients
- ½ (16-oz) pkg tricolor coleslaw
- 1 tsp apple cider vinegar
- ¼ cup mayonnaise
- ½ tsp honey
- 1 Gala apple, chopped
- ½ (8-oz) bag potato chips
Side Dish Instructions
- Whisk together mayonnaise, vinegar, and honey in a bowl. Add coleslaw and apple; toss. Season with salt and pepper, if desired.
- Serve chips on each plate.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 3 | |
| Calories |
555
|
395
|
950
|
| Fat (g) | 21 | 27 | 48 |
| Sat. Fat (g) | 9 | 4 | 13 |
| Protein (g) | 28 | 4 | 32 |
| Carb (g) | 63 | 34 | 97 |
| Fiber (g) | 1 | 4 | 5 |
| T. Sugs (g) | 27 | 8 | 35 |
| A. Sugs (g) | 27 | 1 | 28 |
