LEMON HERB CHICKEN RING
This ring is bursting with flavor, thanks to our Italian Seasoning Mix.
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F/190°C. Coarsely chop chicken using Food Chopper. Finely chop pepper using Utility Knife. Place chicken and pepper in Classic Batter Bowl. Slice parsley using Pizza Cutter. Zest lemon using Lemon Zester/Scorer to measure 1 tsp/5 mL zest. Cut lemon into thin slices; cut slices in half and set aside for garnish. Add 2 tbsp/30 mL of the parsley, lemon zest, garlic pressed with Garlic Press, mozzarella cheese, mayonnaise and seasoning mix to batter bowl; mix using Small Mix 'N Scraper™. Grate Parmesan cheese using Deluxe Cheese Grater; reserve 2 tbsp/30 mL of cheese. Add remaining cheese to chicken mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends overlapping and points extending over edge of baking stone. Using Baker's Roller™, roll wide ends of dough toward centre to create a 6-inch/15 cm opening. Spoon chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under dough at centre to form a ring. (Filling will show.) Sprinkle remaining Parmesan cheese over ring. Bake 28-30 minutes or until golden brown. Remove from oven; garnish with lemon slices and remaining parsley.
Nutrition Facts : U.S. Nutrients per serving Calories 450, Total Fat 30 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 24 g, Protein 19 g, Sodium 740 mg, Fiber 0 g
CHICKEN CLUB DILL PIZZA RING (A SPIN OFF OF PAMPERED CHEF RECIPE
This is a combination of the Pampered Chef Chicken Sandwich Ring and the Clubhouse Chicken Square recipes - two of my favorite recipes.
Provided by julie727
Categories Poultry
Time 40m
Yield 10 , 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- In a small mixing bowl mix cream cheese, dill, garlic, salt, and pepper together. Set aside.
- Open crescent packages and arrange on a cookie sheet or baking stone in a circle.
- Have the points facing out, and wide centers making up the center of the ring.
- Spread the cream cheese spread over the top side of the crescents, leaving the last 1.5 inches of the crescent tips uncovered.
- In a medum mixing bowl mix the chicken, cheese, and can of drained and rinsed cannellini beans.
- Carefully spoon the mixture onto the wide center portion of the crescent ring evenly distributing it.
- Carefull roll the crescent tips over the chicken mixture, and wrap and pinch it to the inside/underside of the crescent center.
- Lightly baste the top of the crescent rolls with oil or butter.
- Place into oven and bake for 20 to 25 minutes or untill golden brown.
- While the ring is baking, thinly slice the lettuce, chop tomatoes, and peel and chop the cucumber and avocado.
- Once the ring is finished cooking, carefully place lettuce then tomato, cucumber and avocado into the center of the ring and serve!
- Some of my family likes to also top this with some sour cream or olives or jalapeno's. You can customize and expand this recipe easily for your tastes.
Nutrition Facts : Calories 652.4, Fat 33.1, SaturatedFat 14.6, Cholesterol 109.9, Sodium 830.3, Carbohydrate 69.2, Fiber 9.9, Sugar 7.2, Protein 22
CHICKEN ENCHILADA RING
I found this recipe in a Pampered Chef cookbook, called "Celebrate!". It's easy to prepare and is attractive enough to serve at parties!
Provided by Kim D.
Categories Chicken
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F.
- Chop chicken and olives using Food Chopper; place in mixing bowl.
- Add cheese, green chilies, mayonnaise, and seasoning mix.
- Seed and chop 1 tomato.
- Slice lime in half.
- Using Juicer, juice one half of lime to measure 1 teaspoon juice.
- Reserve remaining lime for garnish.
- Add chopped tomato and lime juice to chicken mixture.
- Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
- Sprinkle reserved crushed chips over cutting board.
- Unroll crescent dough.
- Place dough, sticky-side down, onto crushed chips; press down lightly, so chips adhere to dough.
- Separate dough into triangles.
- Arrange triangles, chip side down, in a circle on round baking stone (or round pizza baking sheet) with wide ends overlapping in the center and points towards outside.
- (There should be a 5-inch diameter opening in center.) Scoop chicken mixture evenly onto the wide ends of each triangle.
- Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.
- (Filling will not be completely covered.) Bake 20-25 minutes or until golden.
- For garnish, cut remaining tomato into 8 wedges.
- Cut remaining half of lime into 4 slices; cut in half.
- Arrange between openings of ring.
- Cut and serve with salsa and sour cream.
Nutrition Facts : Calories 161.1, Fat 7.5, SaturatedFat 3.7, Cholesterol 29.1, Sodium 304, Carbohydrate 18.6, Fiber 1.8, Sugar 2.9, Protein 5.4
CHICKEN CLUB BRUNCH RING
A tasty Pampered Chef recipe using a 13 or 15-inch round baking stone. (Fall/Winter 1997 Season's Best Recipe Collection The Pampered Chef)
Provided by Caryn
Categories Chicken
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a bowl, combine mayonnaise and mustard.
- Snip parsley.
- Chop onion.
- Add parsley and onion to mayonnaise mixture; mix well.
- In a 2 quart bowl, flake chicken with a fork.
- Chop bacon.
- Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
- Unroll crescent dough, separate into 16 triangles.
- Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
- Scoop the chicken mixture evenly onto widest end of each triangle.
- Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
- Slice tomatoes, cut slices in half.
- Place 1 tomato half over filling between openings of ring.
- Bake 20 to 25 minutes or until deep golden brown.
- Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
- Using a v-shaped cutter, cut around bell pepper.
- Separate halves; remove membrane and seeds.
- Fill with remaining mayonnaise mixture; place in center of ring.
- Arrange lettuce around the pepper.
CHICKEN RING
modidified by my mother-in-law from a pampered chef cookbook. This is so good, I usually eat the filling by itself as a chicken salad. There are hardly any leftovers and its super quick and easy to make.
Provided by Pixies Kitchen
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Cook chicken in pressure cooker. Once it starts to giggle slowly turn heat on low and allow to giggle for 20 minutes.
- While chicken is cooking, chop broccoli, onion, and parsley and combine in bowl.
- Cook bacon and allow to cool, then crumble and add to veggie mixture.
- Add cheese, mayo, mustard, and lemon juice to bowl and mix well.
- Once chicken is done, shred and stir into your veggie mix. Set aside.
- On a cookie sheet or large stone pan, unroll crescent rolls and mash together seams (join the 2 packets at the ends).
- Spoon mixture down the center third of the pastry, cut horizontal strips on both sides and braid them over the mixture.
- Separate egg, only keeping the white and brush over the top of braid.
- Bake for 30 to 35 minutes or until golden brown.
CHICKEN CRESCENT WREATH
Here's an impressive-looking dish that's a snap to prepare. Even when my cooking time is limited, I can still serve this delicious crescent wreath. The red pepper and green broccoli add a festive touch. -Marlene Denissen, St. Croix Falls, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping., Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.
Nutrition Facts : Calories 151 calories, Fat 8g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 357mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.
LEMON CHICKEN RING
Make and share this Lemon Chicken Ring recipe from Food.com.
Provided by Parkers Mom
Categories One Dish Meal
Time 43m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Chop parsley using a pizza cutter.
- Zest lemon to measure 1 teaspoon. (Cut lemon into thin slices; cut slices in half and set aside for garnishing).
- Combine chicken, bell pepper, 2 tablespoons of parsley, lemon zest, garlic, mayo, italian seasoning, mozzarella cheese and 1/4 cup parmesan cheese; mix well.
- Unroll cresent dough and septerate into 16 triangles.
- Arrange triangles, slightly overlapping, in a circle on a large round baking stone with wide ends 4 inches from edge of stone.(Points will extend off the edge of stone).
- Spoon chicken mix evenly over dough in a continuous circle. Bring points of triangle up over filling and tuck under dough at center to form a ring. (Filling will show).
- Sprinkle remaining Parmesian cheese over ring.
- Bake 28-30 minutes or until golden brown.
- Squeeze 1/2 of a fresh lemon over ring and garnish with lemon slices and remaining parsley.
Nutrition Facts : Calories 368.2, Fat 15.9, SaturatedFat 5.2, Cholesterol 75, Sodium 625, Carbohydrate 37.3, Fiber 3.6, Sugar 4, Protein 20.3
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