Sunday, October 23, 2011

Lemon Herb Chicken Ring and a Cocoa Add-In

So when my friend came over to craft, we made this for lunch.  It is a Pampered Chef recipe and I love it!

You need:

2 cups coarsely chopped cooked chicken
1/2 cup diced red bell pepper
3 TBS chopped fresh parsley, divided
1 lemon
2 garlic cloves, pressed
1 cup (4 oz) shredded mozzarella cheese
1/2 cup mayonnaise
1 tsp Italian Seasoning
1/2 cup (2 oz) grated fresh Parmesan cheese, divided
2 packages (8 oz each) refrigerated crescent rolls

Preheat oven to 375*.  Zest lemon to measure 1 tsp zest.  Add 2 TBS of the parsley, lemon zest, garlic, mozzarella cheese, mayonnaise and Italian seasoning to the chicken and bell pepper and mix. Set aside 2 TBS or Parmesan cheese and add the rest to chicken mixture. 
Unroll crescent dough; separate into 16 triangles.  Arrange triangles, slightly overlapping, in a circle on a pizza pan.  (I use the Large Round Stone from Pampered Chef.) with wide ends 4 inches from edge of pan.  (Points will extend off the edge of pan.)  Roll wide ends of dough toward center to create a 5-inch opening.
Spoon chicken mixture evenly over dough in a circle.  Bring points of triangles up over filling and tuck under dough at center to form a ring.  (Filling will show.)  Sprinkle with remaining Parmesan cheese over ring.  Bake 28-30 min.

So good!

I had some for breakfast this morning with my new favorite breakfast drink.  I usually add milk to my cocoa to cool it down to drinkable temperature but I had some Egg Nog in the fridge and used that.  OH MY GOSH!!  Never will I drink plain Egg Nog again or Egg Nog with Sprite.  It was so good!  You really need to try it. 

The other think you can try to dress up your plain cocoa, add pumpkin pie spice.  Plain cocoa is just to over-rated and Stevens is pricy.  So just dress up the cheap stuff and you've got your own gourmet cocoa.

1 comment:

Bonnie said...

great ideas, and looks so yummy:)