Chicken In A Blanket Recipes

CHICKEN-APPLE PIGS-IN-A-BLANKET

Steps:

• Preheat the oven to 375˚ F. Line a baking sheet with parchment paper. Unroll the crescent roll dough on a work surface. Separate into 4 rectangles made up of 2 triangles each; press the triangles together at the perforations. Brush lightly with some of the beaten egg. Sprinkle the cheese over the dough rectangles and press lightly to adhere.
• Place a sausage along a short end of one dough rectangle and roll up tightly, pressing the dough around the sausage to eliminate any gaps. Pinch the seam to seal. Repeat with the remaining sausages and dough rectangles. Using a serrated knife, cut each dough-wrapped sausage into 4 pieces.
• Place the pieces seam-side down on the baking sheet and brush the dough with more beaten egg. Bake until the dough is puffed and browned and the sausages are heated through, 18 to 20 minutes. Serve with honey mustard for dipping.

SUPER EASY CHICKEN IN A BLANKET

Steps:

• Preheat oven to 350.
• Cut chicken breasts in half. Spread a layer of cream cheese on the chicken breast, then sprinkle the seasoning on top. Cover with mushrooms.
• Leave croissants in a rectangle (2 croissants) and press together so it won't separate. Roll it over the top of the chicken and wrap under as far as possible.
• Bake on a cookie sheet until golden brown and chicken is done through.

CHICKEN IN A BLANKET

Steps:

• Put the chicken stock in a casserole dish large enough to hold the chicken, together with the herbs, sliced carrot, onion, salt and cayenne pepper.
• Bring to the boil and lower the chicken into the stock.
• Allow to poach at a gentle simmer for 20 minutes.
• Put in the lemon rind (thinly pared) and the juice of the lemon and simmer for a further 20-25 minutes.
• Lift out the chicken, tipping it to drain off the liquid inside, and keep it hot.
• Strain the broth into a measuring jug.
• In a smaller pan, melt 1½ oz.
• of the butter and stir in the flour.
• Stir over a gentle heat until it sizzles.
• Add 20 oz. of the chicken broth, a little at a time, stirring between each addition.
• Simmer the resulting sauce for 15 minutes, stirring occasionally, taste for seasoning and add the mushrooms, sliced and sautéed gently in the remaining butter for a few minutes until they are just tender.
• Lastly, stir in the cream and pour the sauce over the chicken.

BROCCOLINI IN BLANKETS

Steps:

• Set an oven rack in the middle position. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
• In a medium mixing bowl, drizzle 2 tablespoons of olive oil over broccolini and sprinkle with salt and black pepper. Toss to coat. Arrange the broccolini in a single layer on the prepared sheet tray. Bake in the oven for 10 to 15 minutes until tender and lightly browned. Remove from the oven and set aside to cool completely.
• Lay crescent rolls on the counter and divide into the precut triangles. Lay a half slice of cheese on the wide part of the dough, squirt or spread about 1/2 teaspoon of mustard, then roll each dough around a broccolini stem to just below the floret. It's ok if the cheese peeks out a little, it will just be crunchy cheese bits.
• Place the rolls on the prepared baking sheet, evenly spaced apart. Beat the egg with a little bit of water, then brush on each roll. Sprinkle with poppy seeds and flaky salt. Bake for 20 minutes or until the crescent is golden brown and puffed and the broccolini edges are browned. Eat immediately or you can keep them in the fridge for a snack. Serve with ranch dressing, for dipping.

PIGS IN A BLANKET

Steps:

• Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. , Bake 12-15 minutes or until golden brown.