Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

Who wouldn't enjoy this delicious warm Asian inspired appetizer! A warm pastry Filled with carmalized chicken and onions sauted in a warm teriyaki honey pineapple glaze combined with Frenchs Honey Dijon mustard! Yummy!!!!!!!!!!!!!!!!!!!! Topped with roasted red bell peppers, cashews, and rice vinegar. Your family will not only smile but they will be begging for seconds and don't forget to serve the extra teriyaki sauce for extra dipping! Thank you French's Honey dijon mustard for making my appetizer outstanding and bringing many smiles to my family!!!!!!!!!!

Ingredients:

1/4 cup FRENCH'S® Honey Dijon Mustard

2/3 cup Teriyaki Baste and Glaze with Honey and pineapple

1/3 cup roasted red bell peppers (from a jar)

4 tsp rice vinegar

1/4 cup cashews

1 lb ground chicken

1/2 cup finely chopped onion

1 (15 oz) refrigerated pie crusts, softened as directed on box

1 tsp salt

1 tsp pepper

Directions:

Combine Teriyaki honey and pineapple glaze and honey Dijon mustard in a small bowl; mix until thoroughly combined. Drain red peppers; pat dry with paper towels. In small food processor, place red peppers, cashews, 2 tsp. rice vinegar. Cover; process until well blended. Set aside. In a 10 inch non stick skillet over medium –high heat add chicken, salt, pepper; and cook 5 minutes, stirring occasionally, and breaking up large pieces of chicken with wooden spoon, unitl chicken is no longer pink. Stir in onion; cook about 2 minutes until onion is softened. Stir in 1/3 cup of the Teriyaki pineapple and honey Dijon mixture and remaining 2 tsp. rice vinegar; cook 2 to 4 minutes, stirring occasionally, until liquid has evaporated and chicken is caramelized. Cool 5 minutes. On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4x3-inch) rectangles. Repeat with remaining crust. Evenly spoon chicken mixture onto the center of each rectangle; evenly top each with red bell pepper mixture. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. On ungreased large cookie sheet, place pastries 1 inch apart. Bake 20 to 25 minutes or until golden brown. Warm any remaining Teriyaki honey pineapple Dijon glaze in microwave about 30 seconds and serve with the oriental chicken appetizers for extra dipping. Serves: 24 prep time: 20 minutes baking time: 40 minutes