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Lemon Herb Chicken Ring


Source: The Pampered Chef



  1. Heat oven to 375 degrees F.
  2. Coarsely chop chicken using Food Chopper. Dice bell pepper using Utility Knife. Place chicken and bell pepper in Classic Batter Bowl. Chop parsley using Pizza Cutter. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Cut lemon into thin slices; cut slices in half and set aside for garnish.
  3. Add 2 tablespoons of the parsley, lemon zest, garlic pressed with Garlic Press, mozzarella cheese, mayonnaise and seasoning mix to batter bowl; mix using Small Mix 'N Scraper(R). Grate Parmesan cheese using Deluxe Cheese Grater. Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well.
  4. Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone.) Using Baker's Roller(TM), roll wide ends of dough toward center to create a 5-inch opening.
  5. Spoon chicken mixture evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Sprinkle remaining Parmesan cheese over ring.
  6. Bake 28-30 minutes or until golden brown.
  7. Remove from oven; garnish with lemon slices and remaining parsley.

Yield: 8 servings or 16 sample servings

Nutrients per serving: Calories 450, Total Fat 30 g, Saturated Fat 8 g, Cholesterol 45 mg, Carbohydrate 24 g, Protein 19 g, Sodium 740 mg, Fiber 0 g

Cook's Tips: If desired, 1 can (10 ounces) chunk white chicken, drained and flaked, can be substituted for the chopped cooked chicken.

If desired, 1 teaspoon Pantry Rosemary Herb Seasoning Mix can be substituted for the Italian Seasoning Mi.


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