 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
This is out of my cookbook called Everyday Cooking I like to make 8 of each kind...satay with poppy seeds and sweet chili with sesame seeds...enjoy! Ingredients:
8 chicken tenderloins |
salt and pepper |
2 (17 1/3 ounce) packages puff pastry sheets, thawed |
1 (8 ounce) satay sauce or 1 (8 ounce) sweet chili sauce |
2 tablespoons milk |
1 tablespoon poppy seeds or 1 tablespoon sesame seeds |
Directions:
1. Preheat oven to 350°F.
2. Line large baking tray with parchment paper, or spray with cooking spray.
3. Sprinkle salt and pepper over the chicken and cut in half lengthwise making 16 strips.
4. Cut each sheet of thawed pastry into 4 squares.
5. Place a chicken tenderloin diagonal on each square and add a dash of your chosen sauce.
6. Roll up on the diagonal, leaving ends open.
7. Place seam-side down on prepared oven tray and glaze with milk.
8. Sprinkle with poppy or sesame seeds.
9. Bake in preheated oven for 25-30 minutes.
10. Serve hot as finger food with same sauce used as a dipping sauce.
|
|