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)

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)

Step 1
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.

Step 2
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.

Step 3
Meanwhile, microwave corn as directed on bag. Add corn and bacon to chicken; cook 1 minute longer or until thoroughly heated.

Step 4
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.

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