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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lemon Herb Chicken Ring Recipe

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This recipe for Lemon Herb Chicken Ring is from The Capron Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups coarsely chopped cooked chickenj
1/2 cup diced red bell pepper
1 lemon
3 Tblsps. chopped fresh parsley, divided
2 garlic cloves, pressed
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
1 tsp. Italian Seasoning Mix
1/2 cup grated fresh Parmesan cheese, divided
2 packages (8 oz. each) refrigerated crescent rolls
Directions:
Directions:
Preheat oven to 375º
For filling:
Coarsely chop chicken.
Dice bell pepper.
Use zester to zest lemon to measure 1 tsp.
Cut lemon into thin slices and cut each slice in half.
Chop parsley using a pizza cutter.
In a bowl combine chicken, bell pepper, lemon zest, 2 Tblsps. parsley, pressed garlic, mozzarella cheese, mayonnaise and Italian seasoning mix. Mix well.
Grate Parmesan cheese. Reserve 2 Tblsps. of the cheese. Add remaining cheese to chicken mixture and mix well.
Unroll crescent dough; separate into triangles. Arrange triangles in a circle on a large round stone or pan with wide ends overlapping in center and points toward outside. There should be a 5 inch diameter opening in center.
Spoon chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. Filling will not be completely covered.
Sprinkle remaining Parmesan cheese over ring.
Bake 28-30 minutes or until golden brown.
Garnish with remaining chopped parsley and lemon slices
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
One of Ben's favorite recipes from Mom's kitchen.

 

 

 

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