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Lemon Herb Chicken Ring Recipe

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This recipe for Lemon Herb Chicken Ring, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise V. Roza
Added: Friday, May 8, 2009


2 c. coarsely chopped chicken
1/2 c. diced red bell pepper
1 lemon
3 Tbsp. chopped fresh parsley, divided
2 garlic cloves, pressed
1 c. shredded Mozzarella cheese
1/2 c. mayonnaise
1 tsp. Italian seasoning
1/2 c. grated fresh Parmesan cheese, divided
2 pkgs. refrigerated crescent rolls (8 oz. each)

Preheat oven to 375. For filling, combine chicken, bell pepper, and 1 tsp. lemon zest. Cut lemon into thin slices, then cut slices in half and set aside.

Add in 2 Tbsp. of the parsley, the garlic, mozzarella cheese, mayonnaise, and Italian seasoning; mix well.

Reserve 2 Tbsp of the Parmesan cheese; then add remaining cheese to chicken mixture; mix well. Unroll crescent dough; separate into triangles. Arrange triangles in a circle on round baking stone or pan with wide ends overlapping in center and points toward the outside. There should be a 5" diameter opening in center.

Spoon chicken mixture evenly onto widest end of each triangle. Bring points of triangle 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 parsley and lemon slices.




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