"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Herb Chicken Braid or Ring Recipe

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This recipe for Lemon Herb Chicken Braid or Ring, by , is from The First Steps Wee College Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jobina Barter
Added: Wednesday, October 29, 2008


8 oz cooked chicken, coarsely chopped
1/2 c. chopped red pepper
3 tbsp fresh parsley, sliced, divided
1 lemon
2 cloves garlic, pressed
1 c. shredded mozzarella cheese
1/2 c. mayonnaise
1 tsp Italian Seasoning mix
1/2 c. fresh Parmesan cheese grated
2 pkg refrigerated crescent rolls

1. Preheat oven to 375. Place chicken and pepper in bowl. Slice parsley using pizza cutter - zest lemon to measure 1 tsp. Cut lemon into thin slices and in then in half (set aside for garnish)

2. Add 2 tbsp of parsley, lemon zest, garlic, mozzarella cheese, mayonnaise and seasoning mix to bowl. Grate Parmesan cheese - reserve 2 tbsp of cheese. Add the remaining cheese to chicken mixture. Mix well

3. Unroll crescent dough - separate into 16 triangles. Arrange the triangles, slightly overlapping in a circle on a large round dish with wide ends overlapping and points extending over edge of baking dish. Roll wide ends of dough toward the centre to create a 6" opening.

4. Spoon chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under dough at centre to form a ring (filling will show). Sprinkle remaining Parmesan cheese over ring. Bake for 30 min or until golden brown. Remove from oven - garnish with lemon slices and remaining parsley




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