Curried Chicken Packets

 

1

cup orange marmalade

2

tablespoons soy sauce

2

teaspoons Dijon mustard

1/2

teaspoon ground ginger

1

cup finely chopped cooked chicken

1/2

cup finely shredded Monterey Jack cheese (2 oz)

1/4

cup golden raisins, chopped

1

medium green onion, finely chopped (1 tablespoon)

1

tablespoon finely chopped fresh parsley

1/2

teaspoon ground ginger

1

teaspoon ground curry

1

can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits

1

egg

1

teaspoon water

1

tablespoon toasted sesame seed, if desired

• 1 In small bowl, mix dipping sauce ingredients with wire whisk; set aside.
• 2 Heat oven to 350°F. Grease 2 cookie sheets with shortening, or spray with cooking spray. In medium bowl, mix chicken, cheese, raisins, onion, parsley, ginger and curry until well blended. Cover and refrigerate.
• 3 Working with 4 biscuits at a time, evenly split each biscuit between layers into thirds. Refrigerate remaining 4 biscuits. Gently stretch each third of dough. Place 1 tablespoon chicken mixture in center of each; fold 2 sides upward, forming standing half-moon shape. Pinch edges tightly to seal. Place on cookie sheet, pinched edges up.
• 4 In small bowl, beat egg and water. Brush tops of each packet with egg, and sprinkle with sesame seed.
• 5 Bake 12 to 15 minutes or until tops are golden brown and filling is hot. Repeat with remaining dough and filling. Serve warm or cold with dipping sauce.