CHICKEN STUFFED WITH PESTO RECIPES

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PESTO CHICKEN CRESCENT RING RECIPE - PILLSBURY.COM



Pesto Chicken Crescent Ring Recipe - Pillsbury.com image

This 4-ingredient dinner combines ingredients all found in the refrigerated aisle of your grocery store!

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 4

3 boneless skinless chicken breasts (from 20-oz package), cooked and chopped into 1/2-inch pieces (about 2 1/2 cups)
1/3 cup plus 1 tablespoon basil pesto (from 7-oz container)
1 cup shredded Monterey Jack cheese (4 oz)
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps:

  • Heat oven to 375°F. In medium bowl, mix cooked chicken, 1/3 cup of the pesto and the cheese.
  • 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.
  • 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.

Nutrition Facts : Calories 390 , CarbohydrateContent 25 g, CholesterolContent 50 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 21 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 630 mg, SugarContent 6 g, TransFatContent 0 g

PESTO CHICKEN CRESCENT RING RECIPE - PILLSBURY.COM



Pesto Chicken Crescent Ring Recipe - Pillsbury.com image

This 4-ingredient dinner combines ingredients all found in the refrigerated aisle of your grocery store!

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 4

3 boneless skinless chicken breasts (from 20-oz package), cooked and chopped into 1/2-inch pieces (about 2 1/2 cups)
1/3 cup plus 1 tablespoon basil pesto (from 7-oz container)
1 cup shredded Monterey Jack cheese (4 oz)
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps:

  • Heat oven to 375°F. In medium bowl, mix cooked chicken, 1/3 cup of the pesto and the cheese.
  • 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.
  • 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.

Nutrition Facts : Calories 390 , CarbohydrateContent 25 g, CholesterolContent 50 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 21 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 630 mg, SugarContent 6 g, TransFatContent 0 g

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