Florentine Chicken Ring
Pampered Chef, Stoneware Sensations
This gorgeous dish is great for brunches or a refreshing dinner. I made it for the first time a couple nights ago and love it! The lemon zest and red bell give it a burst of flavor that compliments the milder tastes of spinach and chicken. And what isn't good when crescent rolls are invovled?? It is also a beautiful dish and looks like it took a while...when in reality, it does not!
1 can (10 oz) chunk white chicken, drained and flaked
1/2 cup red bell pepper, chopped
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 cup (4 oz) shredded cheddar cheese
1/3 cup mayonnaise
1 tsp lemon zest
1/2 tsp salt
1/8 tsp ground nutmeg
2 pkgs (8 oz ea.) regrigerated crescent rolls
Preaheat oven to 375. In a large bowl, flake chicken with fork or pastry blender. Add chopped bell pepper, drained spinach, lemon zest, shredded cheese, mayonnaise, salt, and nutmeg; mix well.
Unroll crescent dough; separate into 16 triangles (pre-cut). Arrange triangles in circle on round baking stone with wide ends of triangles overlapping in teh center and points toward the outside. There should be a 5" diameter opening in teh center.
Using a scoop or large spoon, scoop chicken mixture evenly onto widest end of each triangle. Breing outside 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 mintues or until golden brown.
Tips:
*I poached to chicken breasts rather than using (yucky) canned chicken. To poach, rinse thawed chicken breasts and place in a pan filled with water. Bring to a rolling boil. Remove from heat, cover, and let stand at least 15 minutes. This produces very moist chicken! If you boil the chicken the whole time, it will be much drier.
*I finely chopped the bell pepper because I am still acquiring the taste. It was delicious to have tiny bits throughout!
*You could probably use a regular baking sheet if you do not have a round stone. Just don't burn the bottom!
Pampered Chef's Tips:
*To remove excess moisture from thawed forzen spinach, hold it over the sink and squeeze it with your hands.
*For maxiumum flavor, use sharp cheddar cheese instead of a mild or medium cheddar.
This gorgeous dish is great for brunches or a refreshing dinner. I made it for the first time a couple nights ago and love it! The lemon zest and red bell give it a burst of flavor that compliments the milder tastes of spinach and chicken. And what isn't good when crescent rolls are invovled?? It is also a beautiful dish and looks like it took a while...when in reality, it does not!
1 can (10 oz) chunk white chicken, drained and flaked
1/2 cup red bell pepper, chopped
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1 cup (4 oz) shredded cheddar cheese
1/3 cup mayonnaise
1 tsp lemon zest
1/2 tsp salt
1/8 tsp ground nutmeg
2 pkgs (8 oz ea.) regrigerated crescent rolls
Preaheat oven to 375. In a large bowl, flake chicken with fork or pastry blender. Add chopped bell pepper, drained spinach, lemon zest, shredded cheese, mayonnaise, salt, and nutmeg; mix well.
Unroll crescent dough; separate into 16 triangles (pre-cut). Arrange triangles in circle on round baking stone with wide ends of triangles overlapping in teh center and points toward the outside. There should be a 5" diameter opening in teh center.
Using a scoop or large spoon, scoop chicken mixture evenly onto widest end of each triangle. Breing outside 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 mintues or until golden brown.
Tips:
*I poached to chicken breasts rather than using (yucky) canned chicken. To poach, rinse thawed chicken breasts and place in a pan filled with water. Bring to a rolling boil. Remove from heat, cover, and let stand at least 15 minutes. This produces very moist chicken! If you boil the chicken the whole time, it will be much drier.
*I finely chopped the bell pepper because I am still acquiring the taste. It was delicious to have tiny bits throughout!
*You could probably use a regular baking sheet if you do not have a round stone. Just don't burn the bottom!
Pampered Chef's Tips:
*To remove excess moisture from thawed forzen spinach, hold it over the sink and squeeze it with your hands.
*For maxiumum flavor, use sharp cheddar cheese instead of a mild or medium cheddar.
posted by Dawn | 7:32 AM
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