Evening Edge
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Chicken and Vegetable Bundles
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Cuisine: Main Dish
5:30 Challenge / 5 ingredients / 30 minutes
Margaret Gallagher of Norcross created this recipe as an alternative to chicken potpie for her daughter, who didn’t like how the sauce caused the crust to get soggy.
This calzonelike dish, featuring a flaky pastry crust surrounding chopped chicken and veggies, gets a hint of sweetness from fruit preserves.
Packaged crescent rolls come in regular and giant size. Gallagher used the regular, and when testing it, I was surprised how filling they were. If you have heartier eaters, you might want to supersize and use the larger rolls, increasing the filling as well. Gallagher sautés the slaw and mushrooms separately, but I found if you did the mushrooms first, you could save washing a separate skillet.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 (8-ounce) tube original size crescent rolls
1 1/2 cups sliced baby portobello mushrooms
1/2 a (12-ounce) bag broccoli slaw
4 tablespoons peach, apricot or other preserves, divided
1 cup chopped cooked chicken
Instructions:
Preheat oven to 375 degrees.
Unroll dough, separating it into 4 squares by pressing perforations on 2 triangles to make them hold together. Lay on cookie sheet lined with parchment paper. Set aside.
In a large, lightly oiled skillet over medium-high heat, sauté mushrooms until softened and water releases. Add broccoli slaw and sauté for 2 to 3 minutes. Divide into 4 portions, centered on each rectangle.
Microwave preserves for 20 seconds. Drizzle 1 tablespoon of preserves over the vegetables. Divide chicken evenly over vegetables.
Pull edges of each rectangle up to make a bundle, pressing to secure seams. Flip so each bundle is seam side down. Bake for 11 to 13 minutes or until golden brown. Serve hot.
Unroll dough, separating it into 4 squares by pressing perforations on 2 triangles to make them hold together. Lay on cookie sheet lined with parchment paper. Set aside.
In a large, lightly oiled skillet over medium-high heat, sauté mushrooms until softened and water releases. Add broccoli slaw and sauté for 2 to 3 minutes. Divide into 4 portions, centered on each rectangle.
Microwave preserves for 20 seconds. Drizzle 1 tablespoon of preserves over the vegetables. Divide chicken evenly over vegetables.
Pull edges of each rectangle up to make a bundle, pressing to secure seams. Flip so each bundle is seam side down. Bake for 11 to 13 minutes or until golden brown. Serve hot.
Notes:
To make the meal: green beans and a salad
Take the 5:30 Challenge. If you have a great-tasting main dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't need to be included in the ingredient list.) Send recipes to 5:30 Challenge, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta GA 30303. Or by e-mail to fivethirty@ajc.com.
Take the 5:30 Challenge. If you have a great-tasting main dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't need to be included in the ingredient list.) Send recipes to 5:30 Challenge, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta GA 30303. Or by e-mail to fivethirty@ajc.com.
Nutrition:
Per serving: 383 calories (percent of calories from fat, 38), 20 grams protein, 39 grams carbohydrates, 2 grams fiber, 16 grams fat (4 grams saturated), 40 milligrams cholesterol, 496 milligrams sodium.
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