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Pampered Chef: Help! Need Recipe for show Sat.

  1. Mom4kanda

    Mom4kanda Member

    I need the recipe for the Lemon Herb Chicken Ring in SB Spring!
    The host wants this a my Sat. Show and I just had the book - Ha doen't always work out that way.
    Please can any one help.
    Sep 21, 2005
  2. pamperedbecky

    pamperedbecky Legacy Member

    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
    1 lemon
    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.
    Sep 21, 2005
  3. Mom4kanda

    Mom4kanda Member

    Thank You

    Thank you so much for the recipe and for the info. I will remember that next time.

    Thank you again for helping.

    Also do you know any tips for how long parsley stays good for??
    Sep 21, 2005
  4. pamperedbecky

    pamperedbecky Legacy Member

    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??? :confused:
    Sep 21, 2005
  5. DZmom

    DZmom Veteran Member

    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
    Sep 21, 2005
  6. pamperedbecky

    pamperedbecky Legacy Member

    Ahhh, very good, thank you! That's right, now I remember hearing that from watching Rachael Ray. :)
    Sep 21, 2005
  7. luvs2sellit

    luvs2sellit Advanced Member

    I freeze any parsley I have left over. I just put into a ziploc and take it out whenever I need it. You will not get large pieces of parsley this way, just crumbled pieces.
    Sep 21, 2005
  8. Mom4kanda

    Mom4kanda Member

    Thank you all . You are such big helps. I am finally getting more relaxed with my recipes.

    Thanks again :)
    Sep 22, 2005
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