- 6
- 30 mins
Ingredients
- 12 uncooked chicken breast tenders (not breaded) (about 1 1/4 lb)
- 1/4 cup sweet ginger garlic seasoning
- 1 can refrigerated original breadsticks
- 1/4 cup finely chopped roasted salted cashews
- 2/3 cup Sweet Orange Marmalade
- 1 1/2 teaspoons Sriracha sauce
- 2 teaspoons soy sauce
Preparation
Step 1
1 Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. In large resealable food-storage plastic bag, place chicken tenders and seasoning; shake in bag to coat. Set aside.
2 Unroll dough. Sprinkle 2 tablespoons of the cashews over dough; press in lightly. Turn dough over; sprinkle with remaining cashews. Separate dough into 12 breadsticks.
3 Wrap one breadstick around each chicken tender (dough will not completely cover chicken). Place 1 inch apart on cookie sheet.
4 Bake 15 to 20 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.
5 Meanwhile, in small bowl, mix marmalade, Sriracha sauce and soy sauce until well blended. Serve with chicken twists.
If you can't find the sweet ginger garlic seasoning, use a mixture of 2 tablespoons toasted sesame seed, 1 tablespoon sugar, 1 tablespoon ground ginger, 1 teaspoon garlic salt and 1 teaspoon dried parsley flakes.