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Meats & Seafood -
Chicken Taco Grande
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| INGREDIENTS |
- 1 tablespoon oil
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1 1/4 pounds boneless skinless chicken breast halves, cut into 1/4- to 1/2-inch pieces
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2 cups frozen corn niblets in steam bag, thawed
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1/2 cup chopped green bell pepper
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1/3 cup water
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1 (1-ounce) package taco seasoning mix
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1 cup (4 ounces) shredded Cheddar cheese
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2 (8-ounce) tubes refrigerated crescent dinner rolls
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1 cup shredded lettuce
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1/2 cup chopped tomato
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1/4 cup sliced ripe olives
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1/2 cup sour cream
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1/2 cup chunky salsa
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| INSTRUCTIONS |
Heat oven to 375º. Coat a 14-inch pizza pan or large cookie sheet with nonstick cooking spray. Heat oil in medium skillet over medium heat until hot. Add chicken; cook five minutes or until no longer pink in center, stirring frequently. Add corn, bell pepper, water, and taco seasoning; mix well. Heat until bubbly. Reduce heat to medium; cook 10 to 15 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese. Set aside.
Unroll dough; separate into 16 triangles. Arrange on cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 5-inch round opening in center. Lightly press short sides of dough to flatten slightly.
Spoon chicken filling into widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. Bake at 375º for 20 to 25 minutes or until golden brown.
In small bowl, combine lettuce, tomato, and olives; toss gently to mix. Spoon lettuce mixture into center of ring. Serve with sour cream and salsa. |
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