Spiced Chicken Breasts Empanadas
with Charred Corn Salsa
We've taken the best of an empanada; flavourful chicken in a transcendent pastry! Our pre-made dough is easy to use with a simple fill, gather, pinch, and bake technique. Served with sweet and crunchy corn and bell pepper salsa, we've got dinner covered!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
340 g
Pizza Dough
(Contains: Wheat May contain traces of: Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
1 tbsp
Mexican Seasoning
(May contain traces of: Mustard, Sesame, Sulphites, Milk, Soy, Triticale, Peanuts, Tree nuts, Wheat)
113 g
Corn Kernels
2 tbsp
Tomato Sauce Base
(May contain traces of: Mustard, Sesame, Sulphites, Egg, Milk, Soy, Tree nuts, Wheat, Fish, Crustaceans, Gluten)
1 unit(s)
Green Bell Pepper
1 unit(s)
Lime
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
2 tbsp
All-Purpose Flour*
(Contains: Gluten)
Nutrition Values
Utensils
Cooking Steps
- Sprinkle both sides of dough with flour. With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface.
- Stretch each piece of dough into a 5x8-inch round or oval shape.
- Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: Use 2 baking sheets for 4 ppl).
- Pat chicken dry with paper towels. Cut chicken into 1-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken and Mexican Seasoning.
- Cook, stirring often, until chicken is cooked through 4-6 min.**
- Add tomato sauce base and 1 tbsp (2 tbsp) water. Season with salt and pepper.
- Set aside to cool slightly, 5 min.
- With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.)
- Using a slotted spoon, top one half of each empanada with chicken mixture.
- Fold over dough over filling, then crimp edges to seal. Brush 1/2 tbsp oil over each empanada, then make one small slit on the top of each empanada using a knife.
- Bake empanadas in the middle of the oven until golden-brown, 22-25 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Core, then cut pepper into 1/4-inch pieces.
- Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then corn and peppers.
- Cover and cook, stirring occasionally, until tender, 5-6 min.
- Add lime juice and 1/4 tsp (1/2 tsp) lime zest. Season with salt and pepper, to taste.
- Allow empanadas to cool slightly before serving, 3-4 min.
- Divide empanadas between plates and cut in half, if desired.
- Serve corn salsa alongside.
- Squeeze a lime wedge over top of the empanadas, if desired.
If you've opted to get chicken breasts, prepare and cook them in the same way the recipe instructs you to cook the chicken thighs.
