Whenever we vacation in Temecula wine country, we make it a point to explore the region’s rich winemaking history, scenic vineyards, and memorable local recipes. One of our favorite discoveries has been these delicious Honey-Dijon Chicken Croissant Sandwiches, a recipe shared with us by Kathy Filsinger, former owner of the historic Filsinger Winery.
A Taste of Temecula Valley History
The original Filsinger Winery was one of Temecula Valley’s pioneering wineries. Founded by Dr. William Filsinger in 1978, the 35-acre estate became known for helping shape the region’s wine industry during its earliest years. Located along the De Portola Wine Trail, the vineyard featured some of the oldest vines in Temecula Valley, dating back to 1972.
Today, the property operates as Danza del Sol Winery, specializing in Mediterranean-style wines and welcoming guests daily for tastings. Although the winery rebranded in 2010, the Filsinger family’s influence on Temecula wine country remains an important part of local history.
How to Make Honey-Dijon Chicken Croissant Sandwiches
These savory Honey-Dijon Chicken Croissant Sandwiches combine crispy seasoned chicken tenders, buttery croissants, creamy Monterey Jack cheese, and tangy Honey-Dijon mustard for a flavorful lunch or appetizer.
Ingredients
- 8 chicken tenders
- 1/2 cup Italian bread crumbs with cheese
- 2 teaspoons garlic powder
- 2 teaspoons mixed poultry spices
- 8 small croissants, sliced
- Honey-Dijon mustard
- 1/2 cup shredded Monterey Jack cheese
- 10 green olives with pimentos, finely chopped
Instructions
Coat the chicken tenders with bread crumbs, garlic powder, and poultry spices before frying until golden brown. Place the chicken inside sliced croissants, then top with Honey-Dijon mustard, Monterey Jack cheese, and chopped olives. Bake for 10 to 15 minutes until the cheese melts beautifully.
These Honey-Dijon Chicken Croissant Sandwiches pair perfectly with a fresh salad and a relaxing afternoon in Temecula wine country.
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Filsinger Winery’s Honey-Dijon Chicken Croissant Sandwich
Ingredients
Method
- Clean chicken; dry slightly.
- Place bread crumbs, garlic powder and spices in a container. Roll chicken lightly in mixture.
- Put vegetable oil in bottom of frying pan, just to cover. Fry chicken about 10 minutes each side, being careful not to overcook.
- Line a 8×10 pan with sliced croissants. Line with a chicken tender between sliced croissants. Put about 1 teaspoon Dijon mustard over the chicken, then some cheese and about 1 teaspoon chopped olives.
- Place in oven for about 10-15 minutes to melt cheese.
