CRAZYCOOKER
New member
http://www.hiddenvalley.com/recipes/get_recipe_image.php?recipe_id=213
Ingredients
1 package (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 1/2 pounds boneless, skinless chicken breast tenders, cut into 1" pieces
2 tablespoons vegetable oil
2 8-ounce tubes (8-count each) refrigerated crescent rolls
1/4 pound (6-8 slices) Muenster cheese, sliced
2 cups fresh baby spinach, loosely packed (2 ounces)
3 eggs
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
1 egg yolk, beaten
Preparation
Prep Time: 30 min.
Bake Time: 55 min.
Preheat oven to 350 degree.
Lightly coat a 13" x 9" glass baking dish with nonstick cooking spray.
In a medium bowl, combine Hidden Valley mix and chicken, stirring to coat. In a large skillet, heat oil over medium-high until hot. Add chicken and cook, stirring frequently, until no longer pink, about 5-8 minutes. Remove from heat and set aside until needed.
Unroll one of the tubes of crescent rolls in the baking dish. Firmly pinch together perforations and pat dough as necessary to fit bottom of dish. Place layer of cheese, covering all dough. Next, using a slotted spoon, transfer chicken evenly over cheese. Layer spinach evenly over chicken.
In medium bowl, beat 3 eggs, Parmesan cheese, and 1/4 teaspoon pepper. Pour evenly over layers. Unroll second can of dough over the top of layered ingredients. Press perforations to seal and stretch to fit. Brush beaten egg yolk over dough. Cover with foil.
Place in 350 degree oven for 40 minutes. Remove foil and continue cooking an additional 10 to 15 minutes, until golden brown.
Let stand 10 minutes. Cut into squares. Serve warm.
COOK'S TIP: For ease, unroll remaining tube of crescent dough on a large sheet of waxed paper. Pinch together perforations. Pat dough to a 13x9-inch rectangle. Use the waxed paper to help lift and invert dough on top of chicken and spinach layers in baking dish, forming the top crust. Remove and discard waxed paper.
Ingredients
1 package (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 1/2 pounds boneless, skinless chicken breast tenders, cut into 1" pieces
2 tablespoons vegetable oil
2 8-ounce tubes (8-count each) refrigerated crescent rolls
1/4 pound (6-8 slices) Muenster cheese, sliced
2 cups fresh baby spinach, loosely packed (2 ounces)
3 eggs
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
1 egg yolk, beaten
Preparation
Prep Time: 30 min.
Bake Time: 55 min.
Preheat oven to 350 degree.
Lightly coat a 13" x 9" glass baking dish with nonstick cooking spray.
In a medium bowl, combine Hidden Valley mix and chicken, stirring to coat. In a large skillet, heat oil over medium-high until hot. Add chicken and cook, stirring frequently, until no longer pink, about 5-8 minutes. Remove from heat and set aside until needed.
Unroll one of the tubes of crescent rolls in the baking dish. Firmly pinch together perforations and pat dough as necessary to fit bottom of dish. Place layer of cheese, covering all dough. Next, using a slotted spoon, transfer chicken evenly over cheese. Layer spinach evenly over chicken.
In medium bowl, beat 3 eggs, Parmesan cheese, and 1/4 teaspoon pepper. Pour evenly over layers. Unroll second can of dough over the top of layered ingredients. Press perforations to seal and stretch to fit. Brush beaten egg yolk over dough. Cover with foil.
Place in 350 degree oven for 40 minutes. Remove foil and continue cooking an additional 10 to 15 minutes, until golden brown.
Let stand 10 minutes. Cut into squares. Serve warm.
COOK'S TIP: For ease, unroll remaining tube of crescent dough on a large sheet of waxed paper. Pinch together perforations. Pat dough to a 13x9-inch rectangle. Use the waxed paper to help lift and invert dough on top of chicken and spinach layers in baking dish, forming the top crust. Remove and discard waxed paper.
