1. Pampered Chef relies on relationships and communication. How are you managing your business in the wake of Coronavirus and social distancing? Discuss here
    Dismiss Notice

Pampered Chef: Chicken club Ring - additions?

  1. pckellyd

    pckellyd Member Gold Member

    Ok, I am making the chicken club brunch ring right now. it's my show recipe for a show tomorrow afternoon, DH tasted the filling and says it doesn't have much flavor, and he's right. The host wanted montery jack cheese instead of swiss and no dijon mustard, she doesn't like it... So that's how I'm making it... is there anything you can tell me to add to it for additional flavor.
    Apr 3, 2009
  2. BlessedWifeMommy

    BlessedWifeMommy Veteran Member

    Chances are if the host doesn't like dijon or swiss then she isn't going to like anything added to it. Maybe have some dijon mustard on the side people can add? Or does she like regular mustard?
  3. pckellyd

    pckellyd Member Gold Member

    Thanks, it was pretty good once baked. So we'll see how they like it tomorrow...
    Apr 3, 2009
  4. kcjodih

    kcjodih Legacy Member Gold Member

    I make mine with cheddar only since the version I had said swiss or cheddar and cheddar is what we had. I have only made it this way, and with regular mustard instead of dijon since DH doesn't like dijon and most hosts don't have it. It's a favorite in our house. Hope that helps!
    Apr 3, 2009
  5. pamperedlinda

    pamperedlinda Legend Member Gold Member

    once I had a host buy cilantro instead of parsley - it was good
  6. cewcooks

    cewcooks Advanced Member

    I did not read all the posts but the other night I took the chicken club recipe and used the Greek Rub instead of whatever seasoning it asked it and rolled it up jelly roll dtyle and cut it into pinwheels and it was sooo good.
    Apr 4, 2009
  7. pcsharon1

    pcsharon1 Veteran Member Gold Member

    I make the dijon and mayo sauce and put it in a cut bell pepper in the center to use as a dipping sauce. This is how I understood the recipe when it was first introduced - before it was actually put in a cookbook. I also don't bake the tomatoes on it. Slice them and put them on after it has cooked. We prefer it that way.
    Apr 4, 2009
Have something to add?