Honey Chicken and Corn Rafts

By carvalhohm

Ingredients

• 4 tablespoons Light Olive Oil
• 1 can refrigerated thin pizza crust
• 24 oz boneless skinless chicken breasts, cut into 3/4-inch cubes
• 2 tablespoons honey
• 1 bag (11.8 oz) frozen honey roasted sweet corn
• 6 tablespoons cooked real bacon pieces (from 2.8 oz package)
• 1 cup baby arugula

Details

Servings 6
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 425°F. Brush cookie sheet with 1 tablespoon of the olive oil. Unroll dough on cookie sheet. Cut dough into 6 squares. Roll up edges of each dough square, forming 1/4-inch rim. Pinch corners to resemble rafts. Bake 9 to 11 minutes or until golden brown.

2 Meanwhile, in medium bowl, toss chicken with honey, 1/4 teaspoon salt and 1/8 teaspoon pepper. In 12-inch nonstick skillet heat 2 tablespoons of the oil over medium heat. Add chicken, cook 10 to 15 minutes, stirring occasionally, or until no longer pink in center.

3 Meanwhile, microwave corn as directed on bag. Add corn and bacon to chicken; cook 1 minute longer or until thoroughly heated.

4 In small bowl, toss arugula with remaining 1 tablespoon of the olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Top rafts with chicken mixture and arugula.

Serves 6

Serving Size: 1 Serving Calories470 ( Calories from Fat180), % Daily Value Total Fat20g20% (Saturated Fat3 1/2g,3 1/2% Trans Fat0g0% ), Cholesterol80mg80%; Sodium850mg850%; Total Carbohydrate39g39% (Dietary Fiber2g2% Sugars6g6% ), Protein34g34%