July 30, 2014

Spicy Chicken Cheesy Bowl

Minnesota State Fair Winner

Spicy Chicken Cheesy Bowl

2 3/4 cups Bisquick

3/4 cup sharp cheddar cheese, finely shredded

3/4 cup milk

1 1/3 lbs skinless chicken breasts

Salt

Pepper

1/2 cup sweet chili sauce

1 cup chicken broth

1 cup romaine lettuce, chopped

1 cup green leaf lettuce, chopped

1 cup radishes, sliced

1/4 cup snow peas, cut into pieces

1/4 cup carrots, julienned

8 thinly sliced onion rings

2 mini peppers, seeded and cut into rings

 

In medium bowl, mix Bisquick and cheese together. Stir in milk. Gently knead about 10 times. Divide into 4 pieces. On a lightly floured surface, roll each to about 1/8 inch in thickness. Place in 5-inch aluminum pie tins, pressing slightly, and flute edges. Bake at 425 degrees for 7-8 minutes. Cool completely.

While bowls are cooling, prepare chicken. Season chicken with salt and pepper. Stir together chili sauce and broth in a large frying pan. Bring liquid to a boil. Add chicken and poach at medium temperature until cooked thoroughly (about 10 minutes), turning over once. Remove chicken from pan and cool completely. Strain liquid and set aside.

Mix together the lettuces, radishes, snow peas, and carrots. Divide into bread bowls. Top each bread bowl salad with 2 onion ring slices and 3 pepper rings. Slice the chicken and place on top of the salad. Pour broth over chicken just before serving. Serves 4.

-Recipe from Mary, Minnesota State Fair, 2013 Bisquick Family Favorites Winner.