Help! Making Bistro Chicken Twist for Saturday Show

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Discussion Overview

This thread revolves around the Bistro Chicken Twist recipe, with participants sharing their experiences and seeking clarification on the assembly process for an upcoming show. Questions about the recipe's directions and cooking outcomes are central to the discussion.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant expresses confusion about the assembly directions and seeks assistance.
  • Another participant shares their positive experience, having made the dish several times and offers to help clarify the process.
  • One participant describes the assembly method, confirming that the center will have a double layer of filling and reassures that it will cook properly.
  • Another participant mentions a preference for using crescent dough over French bread, noting that it received positive feedback when made as a braid.
  • One participant highlights the visual appeal of the dish and suggests that it requires longer cooking for proper browning.
  • A participant identifying as a consultant offers to guide the original poster through the recipe step by step, emphasizing the importance of preparation.

Areas of Agreement / Disagreement

Participants generally agree on the assembly method and cooking outcomes, though there are variations in personal preferences regarding ingredients and preparation techniques.

Contextual Notes

Participants share personal experiences with the recipe, reflecting varying levels of familiarity and comfort with the cooking process.

Who May Find This Useful

Consultants preparing for shows who are considering making the Bistro Chicken Twist may find the shared experiences and clarifications beneficial.

L
LisaVH
Messages
132
I got this off of joycesfinecooking.com. Has anyone made this?? I am supposed to do this at a show saturday and the directions have me a little confused. I was hoping someone could help me.

http://www.joycesfinecooking.com/PC%20Recipes/bistro_chicken_twist.htm
 
I really like this one and have made it several times. What do you need help with?
 
  • Thread starter
  • #3
I am not sure about the assembly directions. As I understand it, you slice it like you are opening a book. Fill and seal. Then make an X with the two filled loaves and then connect the narrow ends. What I am unsure of, is do you then have a double layer of filling in the center where they overlap? Does this cook okay?
 
Yes, the middle is a double layer of the whole sandwich. It should look like an "8" when you are done. It will still cook fine. I just usually cut a smaller portion from the middle than I do the edges. The Pepperoni Pizza Twist is a variation and also VERY yummy.
 
  • Thread starter
  • #5
Thanks. I think I was just feeling a little unsure because I have not had time to really prepare for this show and was nervous about making something at a show I won't have time to try out first. I appreciate the help.
 
I have made it with both the french bread and cresents. I have to say the cresents was much better and I doubled the stuffing ingredients when doing a braid and everyone LOVED it as a braid! Just FYI.
 
Chicken TwistLOVE this and also the Pepperoni pizza twist . They are both put together the same way . This is a very good looking reciepe when it come's out of the oven . It gets a bit bigger in the oven This is in the ALL THE BEST cookbook with other variations too .. you need to cook it a little longer till its really brown cause the inside needs to cook .
 
Hi there! I'm a Pampered Chef consultant and I have made the Bistro Chicken Twist before. It's a delicious recipe and perfect for a Saturday show. I'm happy to help clarify any confusion you may have with the directions. Can you tell me specifically what part you're having trouble with? I can walk you through it step by step. Also, make sure to have all your ingredients prepped and ready to go before starting the show. That will make things go smoothly. Let's get this recipe mastered together!
 

Frequently Asked Questions

What ingredients do I need for the Bistro Chicken Twist?

For the Bistro Chicken Twist, you will need boneless, skinless chicken breasts, cream cheese, shredded mozzarella cheese, fresh spinach, sun-dried tomatoes, garlic, and your choice of seasonings. Additionally, you will need crescent roll dough to wrap the filling.

How do I prepare the chicken for the Bistro Chicken Twist?

Start by cooking the chicken breasts until they are fully cooked and no longer pink in the center. You can grill, bake, or sauté the chicken. Once cooked, let it cool slightly, then shred or chop it into bite-sized pieces to mix with the other ingredients.

Can I make the Bistro Chicken Twist ahead of time?

Yes, you can prepare the filling ahead of time by mixing the cooked chicken with cream cheese, mozzarella, spinach, and sun-dried tomatoes. Store the filling in the refrigerator until you're ready to assemble and bake the twists. Just be sure to wrap them in the crescent roll dough right before baking for the best texture.

What is the best way to serve the Bistro Chicken Twist at my show?

Serve the Bistro Chicken Twist warm, straight from the oven. You can cut them into smaller pieces for easy sharing and pair them with a dipping sauce, such as marinara or a garlic aioli, to enhance the flavor. Presenting them on a beautiful platter will also make them visually appealing to your guests.

How long do I need to bake the Bistro Chicken Twist?

Bake the Bistro Chicken Twist in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the crescent dough is golden brown and cooked through. Keep an eye on them to ensure they don’t over-bake, as oven times may vary.

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