A baker from Brandon is in the running for a million dollar prize.. But she needs your help to make it happen.
Marie Valdes is a semi-finalist in the Pillsbury Bake-Off Contest and with your vote she's hoping to get to the finals.
You can vote on her recipe here (Honey Chicken and Corn Rafts)http://www.pillsbury.com/BakeOff/Voting-Home/Voting-Gallery.
She's up against 60-other contests, so she could really use the bay area's support!
Here's the recipe:
•4 tablespoons Crisco® Light Olive Oil
•24 oz boneless skinless chicken breasts, cut into 3/4-inch cubes
•1 bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen honey roasted sweet corn
•1 cup baby arugula
•1 can Pillsbury® refrigerated thin pizza crust
•2 tablespoons honey
•6 tablespoons cooked real bacon pieces (from 2.8 oz package)
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.
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.
Meanwhile, microwave corn as directed on bag. Add corn and bacon to chicken; cook 1 minute longer or until thoroughly heated.
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.