Parmesan Crescent-Topped Chicken A La King

Recipe & picture courtesy of Pillsbury

Prep Time: 40 Min
Total Time: 1 Hr
Makes: 8 servings

Casserole

• 2 tablespoons butter
• 1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
• 1 1/2 cups carrot strips (1 1/2×1/4×1/4 inch)
• 1 1/2 cups cut fresh green beans or Green Giant® Valley Fresh Steamers^TM frozen cut green beans
• 1 cup thin red bell pepper strips (1 medium)
• 1/2 cup sliced green onions
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 3/4 cups Progresso® Chicken Broth (from 32-oz. carton)
• 3/4 cup milk
• 1/4 cup grated Parmesan cheese

Topping

• 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
• 1 egg white, beaten
• 2 tablespoons grated Parmesan cheese

1. Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
2. Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13×9-inch (3-quart) baking dish.
3. Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
4. Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

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Devilish Sesame Chicken with Green Beans and Scallion Rice

Recipe & picture courtesy of Rachael Ray

Serves 4

• 3 tablespoons vegetable oil
• 1 cup white rice
• 2 cups chicken broth
• Salt
• 1/2 pound green beans
• 1 pound chicken breast, chicken cutlets or chicken tenders, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 3 tablespoons tamari (dark soy sauce)
• 3 tablespoons honey
• 1 tablespoon hot pepper sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons sesame oil
• 1 bunch scallions, finely chopped
• 2 tablespoons sesame seeds, toasted

1. In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.
2. In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
3. In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
4. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chickenal.
5. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.

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