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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
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Chicken Salad Focaccia Sandwiches |
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Serves: 4 Print this RecipeWesty Gabany - Olney, Maryland Bake-Off Contest 38, 1998 Prize Winner A classic Italian flatbread, focaccia has become an American favorite. Now you can bake your own gourmet treat with-this winning fast focaccia wrapped around a delicious herb-style chicken salad. FOCACCIA 1 (10-ounce) can refrigerated pizza crust 2 to 3 tablespoons olive oil 2 garlic cloves, minced 1/2 to 1 1/2 teaspoons coarse salt 1 1/2 teaspoons dried rosemary leaves SALAD 1 (10-ounce) can chunk breast of chicken, in water, drained, or 1 1/3 cups chopped cooked chicken 1/2 cup chopped celery 1/2 cup mayonnaise 2 green onions, chopped 1 teaspoon dried tarragon leaves 1/2 teaspoon prepared mustard Dash garlic powder Dash onion powder Heat oven to 350°F. Lightly spray cookie sheet with nonstick cooking spray. Unroll dough onto sprayed cookie sheet to form 12 x 10-inch rectangle. Starting with short end, fold dough in half; press lightly. In small bowl, combine oil and minced garlic; mix well. Spread over dough. Sprinkle with salt and rosemary. Bake at 350°F. for 20 to 25 minutes or until edges are golden brown. Meanwhile, in medium bowl, combine all salad ingredients; mix well. Refrigerate 15 minutes. To serve, cut warm focaccia into 4 pieces. Split each piece to form 2 layers. Spoon and spread salad on bottom halves of focaccia pieces; cover with top halves to form sandwiches. Nutrition Per Serving: Calories 570; Protein 25g; Carbohydrate 36g; Fat 36g; Sodium 1600mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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