I have been working on creating some new chicken recipes to enter Pilgram’s 22nd Annual Winning Taste Recipe Contest. My family, of course, are my taste tester and worst critics. However, I think I may end up with a couple of new recipes to submit.
I am very excited about the contest. Pilgrim asked me to extend their entry invitation to my readers, and I am happy to oblige. They are offering very nice prizes, including an all-inclusive 4-day spa package to Lake Austin Spa, which includes a cooking school “The Culinary Experience,” a KitchenAid Mixer, a Wusthof Knife Set, and a KitchenAid Blender. You can find the details of the contest and enter it through this link.
When I was going through my Mom’s recipe box looking for inspiration for my new creations, I found a recipe in her hand writing (although photocopied) for Crescent Chicken. I never remember her making it, but it seems like an appetizer recipe that she would have served at one of her garden club or church women’s group meetings.
I decided to give my family a break from my experimenting and use up one of the tubes of crescent rolls in my fridge (I bought several for 35 cents each when they were on sale and I had coupons) and make them for my family for dinner tonight. The only tweaking I did to the recipe was in amount of filling made, used melted instead of room temp butter, and used Panko bread crumbs.
They were excellent! I even put smoked salmon (leftovers) in some instead of chicken. Yum! I did try a few not dipped and rolled in the crumbs, but they were not quite as good.
For information on how to pressure cook chicken breasts and other chicken ideas, check out one of my earlier posts on chicken.