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Here it is. FYI- you can do a recipe search of ALL cookbooks and a separate one for the last few years' SB cookbooks on Consultant's Corner. You can chose to have the recipes emailed to someone (or yourself) or you can choose to print them up. Keep in mind that some will not be available there, but it'll tell you which cookbook it's in. The ones that are in SB or as part of any Use and Care Instructions ARE available to view right there, though.
I just copied and pasted it below.
The Pampered Chef ®
Lemon Herb Chicken Ring
2 cups coarsely chopped cooked chicken
1/2 cup diced red bell pepper
3 tablespoons chopped fresh parsley, divided
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon Pantry Italian Seasoning Mix
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
2 packages (8 ounces each) refrigerated crescent rolls
Preheat oven to 375°F. Coarsely chop chicken using Food Chopper. Dice bell pepper using Utility Knife. Place chicken and bell pepper in Classic Batter Bowl. Chop parsley using Pizza Cutter. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Cut lemon into thin slices; cut slices in half and set aside for garnish.
Add 2 tablespoons of the parsley, lemon zest, garlic pressed with Garlic Press, mozzarella cheese, mayonnaise and seasoning mix to batter bowl; mix using Small Mix 'N Scraper®. Grate Parmesan cheese using Deluxe Cheese Grater. Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well.
Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone.) Using Baker's Roller®, roll wide ends of dough toward center to create a 5-inch opening.
Spoon chicken mixture evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Sprinkle remaining Parmesan cheese over ring. Bake 28-30 minutes or until golden brown. Remove from oven; garnish with lemon slices and remaining parsley.
Yield: 8 servings or 16 sample servings
Nutrients per serving: Calories 450, Total Fat 30 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 24 g, Protein 19 g, Sodium 740 mg, Fiber 0 g
Cook's Tip: If desired, 1 can (10 ounces) chunk white chicken, drained and flaked, can be substituted for the chopped cooked chicken.
If desired, 1 teaspoon Pantry Rosemary Herb Seasoning Mix can be substituted for the Italian Seasoning Mix.
In my experience, not too long. If I don't use mine within maybe 4-7 days, it tends to get slimey and wilted. If you snipped it, THEN stored it in a prep bowl, I wonder if it might last longer instead of keeping it all together in a bunch. Anyone know???
According to Rachel Ray, you should always bring your fresh hebs home and wash them. Then wrap it in a few paper towels and store in a ziploc bag. The paper towels will draw the moisture away from the herbs and help keep them fresh longer.
I copied the following from foodnetwork.com:
When you get your parsley home, remove any bruised or yellow leaves and make sure the leaves and stems are totally dry. Wrap the parsley in one or two sheets of paper towels to absorb any excess moisture, put it in a sealable plastic bag, squeeze out all of the air, seal the bag, and put it in the refrigerator. If the parsley is fresh, it will last up to two weeks