PAMPERED CHEF SPOON REST RECIPES

Steps:

• First you want to preheat your oven to 375 degrees.
• Next, either use shredded rotisserie chicken or just dice/chop the cooked chicken up.
• Now you need to chop up the fresh broccoli. The smaller the pieces the faster it will cook. Just ensure you have consistently chopped broccoli so you don't have some pieces that are not done.
• Also, dice up your bell pepper. I usually use a red, yellow or orange pepper.
• Grab a large bowl. Toss in the diced or shredded chicken, broccoli, cheese, bell pepper, garlic, dill and mayo.
• Stir well to combine.
• On a baking sheet, pizza pan or baking stone, take two cans of crescent roll dough and lay them out so that the pointed ends face outwards from the pan and the straight line of the ends are slightly overlapping each other to form a circle in the center of your pan.
• I use two cans of crescent rolls because I want one ring to feed as many people as possible.
• Begin to scoop the chicken and broccoli filling on top of the crescent rolls making a circle just as you see in the image. You are placing the filling closer to the flat edge of the dough.
• Now, take the pointed end of the crescent rolls and fold it over the top of the filling and tuck it into the inside of the ring.
• It does not have to be perfect. This is a super forgiving recipe.
• Brush the top with egg white and pop it in the oven for 25 to 30 minutes or until the dough is a deep golden brown.
• Serve it up.

Steps:

• Combine first 7 ingredients and set aside.
• Spray a 10x13 pan with cooking spray and preheat oven to 350 degrees F. (Use a larger pan if you have it. The more room the stuff has to spread out the better it cooks).
• Rinse potatoes and cut into fourths. Leave skin on if you like. Place in pan.
• Add bell pepper strips, onion wedges and mushrooms to pan.
• Drizzle half the lemon juice mixture over veggies and toss to coat.
• Place chicken on top and drizzle the remaining lemon mixture on top and brush or rub into meat. I use the back of a spoon or my fingers.
• Bake until chicken is no longer pink in center basting after 15 minutes.
• Note: To reduce fat and calories reduce the olive oil as much as you desire and use boneless skinless chicken. Bake for 1 hr if using the bone in chicken.
• IMPORTANT:::: If the potatoes are still not DONE but the chicken IS -- Remove the chicken and cover with foil- keep warm -- Continue to cook the potatoes until done and return the chicken to the pan to serve -- This WILL keep the chicken from getting dry if the potatoes need extra baking time! AND you can toss the foil for no mess clean up!
• Use a stoneware pan if you have one. They conduct the heat better and the dish cooks faster. You may need to adjust the time if using a metal or glass pan.
• I always add more onions, peppers and mushrooms and get my pan WAY too full! Do not be tempted to do the same- I have found it works better to double the sauce and veggies when I want and cook them separately from the meat. Everything gets done faster and more evenly.