Pesto Chicken Ring

Don’t you just love foods that you can eat without utensils? Some might say like a pizza, but then I eat my pizza with a knife and a fork. When pizza comes straight from the oven, all that hot cheese and sizzling pepperoni – too dangerous. I can’t tell you how many times I’ve had molten cheese drip down my chin. Actually, most foods I eat with a knife and a fork – or at the very least a fork. How ’bout you?

Hum, that was a rambling trip down a twisted road, wasn’t it? Forgive me for wandering off. Focus – recipe at hand! I love chicken with pesto. Pesto is an acquired taste. My sister was the first to introduce me to pesto. At first, it was too strong a flavor. When pesto is a part of the dish, it tends to be the dominate flavor. But after a while, pesto grows on you. It begins with an appreciation for basil and toasted pine nuts. It’s a love for good quality Parmesan. Put that with chicken and wrap it in warm Crescents – oh yeah!!

Pesto Chicken Ring
3 Chicken Breasts, boneless
1 tablespoon Butter
1 tablespoon Olive Oil
Italian Seasoning to taste
2 (8 oz) cans refrigerated Crescent Rolls
1/3 cup Basil Pesto
1 cup shredded Monterey Jack Cheese

Heat oven to 375-degrees.

Cut chicken into 1/2-inch cubes. Melt butter with oil in a large skillet over medium-high heat. Cook chicken, stirring often, until cooked through. Remove from skillet, place in a mixing bowl to cool. Toss with a little Italian seasoning, set aside.

Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

In medium bowl, mix cooked chicken, 1/3 cup of the pesto and the cheese.

Spoon chicken mixture on the half of each rectangle closest to center of ring.

Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Brush remaining 1 tablespoon pesto on top of dough ring. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

A nice toss salad should make for the perfect light supper.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen