Ingrédients pour Chicken Club Brunch Ring
- 1/2 cup mayonnaise
- Dijon Mustard
- Fresh Parsley
- 1/4 cup chopped red onion
- White Chicken Meat
- 4 slices bacon, cooked and chopped
- 1 cup shredded Swiss cheese
- Refrigerated Crescent Dinner Rolls
- Plum Tomato
- Red Bell Pepper
- Fresh lettuce leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Club Brunch Ring? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chicken Club Brunch Ring
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1/2 cup mayonnaise and 2 tablespoons Dijon mustard.
- Finely chop 2 tablespoons fresh parsley.
- Finely chop 1/4 cup red onion.
- Add the chopped parsley and onion to the mayonnaise mixture. Stir well.
- In a large bowl, flake 2 cups cooked chicken breast with a fork.
- Cook and chop 4 slices bacon into small pieces.
- Add the cooked bacon, 3/4 cup shredded Swiss cheese, and 1/3 cup of the mayonnaise mixture to the chicken. Mix gently.
- Unroll one 16.3-ounce can of refrigerated crescent roll dough; separate into 16 triangles.
- Arrange the triangles in a circle on a 13-inch or 15-inch round baking stone, with the wide ends of the triangles overlapping in the center and the points toward the outside.
- Spoon the chicken mixture evenly onto the widest end of each triangle.
- Bring the outside points of the triangle up and over the filling, tucking them under the wide ends of the dough at the center of the ring to create a sealed ring.
- Slice 1 medium tomato into 8 half-slices.
- Place one tomato half-slice over the filling between the openings of the ring.
- Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from the oven and immediately sprinkle with the remaining 1/4 cup of shredded Swiss cheese.
- While the ring is baking, prepare the bell pepper: Using a V-shaped cutter, cut around a bell pepper to remove the top. Separate the pepper halves; remove the membrane and seeds.
- Fill the hollowed-out bell pepper with the remaining mayonnaise mixture.
- Place the stuffed bell pepper in the center of the ring.
- Arrange a few leaves of fresh lettuce around the bell pepper.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
14g
Fat
20g
Carbs
10g
