Croissant Confusion

By Kelly Campana

1 tube Pillsbury croissant dough

1 tub Moove over Butter

1/2 box brown sugar

cinnamon

4-5 banana's sliced

1/2 mango chopped

sangria (the pre-bottled kind)

4 Chicken thighs cut into strips

5 drops green food dye mixed with 1/4 cup water

1 large and one small/medium pan

Hardware:

mixing bowl and spoon

cutting board

spatula

    

Fruit Filling

1. in bowl mix sangria, banana and mango, sprinkle with cinnamon and let stand about 5 minutes

2. in large pan over low/med hear (try not to break the butter) melt about 4 heaping table spoons of butter

3. slowly mix in about 1/3 box of brown sugar

4. add fruit mix (sauce and all) to pan, spreading fruit out so that it can compote evenly (about 10-15 minutes), stir occasionally to prevent sticking.  (Consistency should be thickened with fruit being anywhere from soft to lightly crispy.)

5. place compote back into original mixing bowl and put to side 

Filled Croissant

1. heat oven to 350°

2. take 2 croissant triangles and merge them along the center line to form a rectangle then place the rectangle into the cup of the muffin pan (it mill hang over the sides (repeat for all dough)

3. OPTIONAL: brush dough with food coloring to give seaweed effect

4. spoon fruit mix into dough filling each about 3/4 of the way

5. fold overlap to cover top and pinch closed

6. cook for about 20-25 minutes or until dough is golden

7. allow to coll 2-5 mins before serving

Chicken

1. once filled dough is cooking place the pan that you cooked the fruit in back on the stove un-rinsed put temp to med high

2. place chicken, about 1/2 of compote, and 2 tablespoons of butter into pan. 

3. Sprinkle with cinnamon lightly and fry till cooked through

4. place on plate when finished

Sauce

1. in second smaller saucepan put 2 tablespoons butter over low heat slowly mix about 1/2 a box of brown sugar and 1/2 teaspoon of cinnamon

2. mix regularly so that it doesn't burn, it should become a think medium/dark brown caramel-ish sauce

TO PLATE

1. Take fruit croissant out of pan and lay center plate

2. place 2-3 chicken slices over croissant

3. drizzle sauce over entire thing