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Chicken club ring?
- Thread starter heat123
- Start date
pamperedharriet
Legacy Member
- Jul 21, 2005
- 4,159
- 2
Chicken Club Ring
Oh, Heather, that is my all time favorite. I just made it again Friday night for my husband and me and reheated the leftovers last night. We love it! To me it is like comfort food. I make it without the parsley and the combination of the mayon, dijon mustard, garlic and cheese, bacon and of course cooked chicken with the tomato slices are just yummy!
You definately should give it a try!
Oh, Heather, that is my all time favorite. I just made it again Friday night for my husband and me and reheated the leftovers last night. We love it! To me it is like comfort food. I make it without the parsley and the combination of the mayon, dijon mustard, garlic and cheese, bacon and of course cooked chicken with the tomato slices are just yummy!
You definately should give it a try!
- Jan 4, 2005
- 1,845
- 0
It's awesome...one of my favorites! Everybody always raves about it at shows!
- Feb 23, 2006
- 18
- 0
My favorite recipe
This is my favorite main dish recipe. It's the first Pampered Chef recipe I ever tried
along with the Banana Cream Supreme.
Here's my tip though, the original recipe used a tablespoon of diced onion, the new All The Best recipe does not include diced onion. I like it sooo much better with the onion.
But that's just my opinion
This is my favorite main dish recipe. It's the first Pampered Chef recipe I ever tried
along with the Banana Cream Supreme.Here's my tip though, the original recipe used a tablespoon of diced onion, the new All The Best recipe does not include diced onion. I like it sooo much better with the onion.
But that's just my opinion
Shari'sKitchen
Member
- Feb 25, 2006
- 78
- 0
ohhhh can i have the recipe?
I love the rings... and would love if someone would pass it along to me.
I love the rings... and would love if someone would pass it along to me.
pamperedharriet
Legacy Member
- Jul 21, 2005
- 4,159
- 2
Shari'sKitchen said:
Shari:
It is in All The Best Cookbook.
AmyjonesPC
Member
- Oct 16, 2005
- 77
- 0
it is also very tasty if you use the vacumn sealed bacon bits. NOT the dry ones, but there is a package I think oscar myer that comes in a resealable bag. It's better then using the pre-cooked bacon.
Shari'sKitchen
Member
- Feb 25, 2006
- 78
- 0
I'm new to PC and dont have any of the cookbooks
- Feb 20, 2005
- 3,408
- 2
Here you go!
Chicken Club Brunch Ring
(All the Best – pg 81)
3 cups coarsely chopped cooked chicken
4 slices bacon, crisply cooked and chopped
1 cup finely shredded Swiss cheese, divided
1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 Tbsp fresh parsley, snipped
1 garlic clove, pressed
2 (8 oz) pkg refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 egg white, lightly beaten
Preheat oven to 375°F. In Classic Batter Bowl, combine chicken, bacon, ¾ cup of the cheese, mayonnaise, mustard, parsley and garlic; mix well.
Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on Classic Round Stone with wide ends of the triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in center of Stone).
Using medium Stainless Steel Scoop, scoop chicken mixture evenly onto widest end of each triangle; top with tomato slices. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered). Brush with egg white. Sprinkle with remaining cheese.
Bake 25-30 minutes or until deep golden brown. Cut into 8 servings with Slice 'N Serve.
Makes 8 servings
Chicken Club Brunch Ring
(All the Best – pg 81)
3 cups coarsely chopped cooked chicken
4 slices bacon, crisply cooked and chopped
1 cup finely shredded Swiss cheese, divided
1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 Tbsp fresh parsley, snipped
1 garlic clove, pressed
2 (8 oz) pkg refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 egg white, lightly beaten
Preheat oven to 375°F. In Classic Batter Bowl, combine chicken, bacon, ¾ cup of the cheese, mayonnaise, mustard, parsley and garlic; mix well.
Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on Classic Round Stone with wide ends of the triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in center of Stone).
Using medium Stainless Steel Scoop, scoop chicken mixture evenly onto widest end of each triangle; top with tomato slices. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered). Brush with egg white. Sprinkle with remaining cheese.
Bake 25-30 minutes or until deep golden brown. Cut into 8 servings with Slice 'N Serve.
Makes 8 servings
