This month being an Allrecipes Allstar Brand Ambassador has been so much fun. The Ambassadors were asked to prepare and review some dishes from Barber Frozen Foods and some on-site Pillsbury recipes using
Pillsbury Crescent Rolls.
With company coming at the end of October I thought this would be a great time to try the recipes and products for October.
My guests arrived Tuesday afternoon and our first foray into our cooking challenges was Wednesday for lunch. I decided to use this opportunity to prepare and review the recipes from Pillsbury for the Crescent
Rolls. Pillsbury graciously provided us with coupons to receive free, 2 rolls of Pillsbury Crescent Rolls and I purchased extra rolls just in case so we would have enough because I wasn’t sure how many rolls our lunch cook-off would take. Pillsbury suggested
any two recipes from a list of five: Rolled Chicken Crescents, Crescent Pizza Pockets, California Crescent Sandwich, Beef and Bean Crescent Burrito and Zesty Italian Crescent Casserole.
I printed all five of the recipes and gathered the ingredients for each so my guests could select any one of the five to prepare.
Between the 6 of us we prepared all five of the recipes. I believe my kitchen resembled organized chaos, but it was so much fun. We were going to pick a winner, but everyone kept voting for their own and
we kept coming up with a 5 way tie. One of my guests, the last to vote, refused to select one because, he said, no matter which one he chose, he was going to have to ride home with the other four, which was way to risky seeing as they were flying
The comments about the dishes went from, “Who would have thought you could use crescent roll for this,” to “…if Pillsbury came up with these recipes, why haven’t’ they put together a cookbook using their
products. Now, that one I would buy.” I suggested they check Allrecipes.com for more recipes using Pillsbury refrigerator products.
As Ambassadors we were also asked to prepare and review frozen Stuffed Chicken Breasts from Barber Foods. Well, this turned out to be a major event in itself.
Using the coupons provided by Barber Foods I selected one of each of the five varieties I found and then I purchased enough to complete my plans for dinner: Breaded Chicken Cordon Bleu, Chicken Cordon Bleu in Sauce and Breaded Chicken Breast Stuffed
with Broccoli and Cheese, Chicken Breast Stuffed with Spinach and Cheese, and Breaded Stuffed Chicken Florentine. I wanted to get enough so everyone would have the opportunity to try each one. Before serving them I cut them each in half diagonally and then
placed them on a platter, cut sides touching to prevent the stuffing from seeping out. I printed little flags with the name of the chicken rolls and taped them to cute little plastic swizzle sticks, stuck them in the chicken breasts so we could identify each
As sides I served: Baked Potato with a potato bar of toppings, Roasted vegetables with a garlic/butter sauce and a Tossed Green Salad made with Baby Field Greens, cucumbers, tomatoes, green onions and Cheddar
Cheese and topped it with toasted pecans and Raspberry/Walnut Vinaigrette.
Everyone went on and on about the fantastic flavor and ease in preparing the chicken. The chicken breasts are raw when purchased so you have to bake them, but even the baking is easy. Barber Foods says the
chicken breasts should not be microwave. The only negative comment said was some felt the chicken breasts were a bit small, but it was suggested, as we did, fix a couple extra just in case and problem solved.
As we sat around the table discussing the Stuffed Chicken Breasts someone suggested doing different things with the stuffed chicken breasts and making an entirely new dish. Pretty soon we were all doing
it and we decided for dinner on Friday we would have our own “Iron Chef “ and see who could come up with the best or most interesting
dish using Barber Foods Frozen Stuffed Chicken Breasts.
I figured the cooking experience with the Pillsbury Crescent Rolls was organized chaos, but our “Iron Chef” topped it all.
We came up with the most fantastic ideas. Our ideas ran from Chicken Wellington all the way to a Chicken Pizza.
One guest chose the Breaded Chicken Cordon Bleu. She made a large Chef Salad, sliced the baked Breaded Chicken Cordon Bleu breast diagonally, added it to the center of her salad and topped it off with shredded
cheese and a sour cream dressing.
The Chicken Cordon Bleu in Sauce was turned into Chicken Wellington. My brother baked the chicken breast until almost done, removed it from the oven, added sliced mushrooms, a slice of Smoked Cheddar/Swiss
and sealed it in Pillsbury Refrigerator Crescent Roll dough and baked it until it was golden brown, about 15 minutes.
The third Breaded Stuffed Chicken Breast was turned into a Breaded Chicken Breast Stuffed with Cheese and Broccoli Au Gratin. A box of Betty Crocker Potatoes Au Gratin was prepared; the uncooked Breaded
Chicken Breast lay in the center, topped with Panko bread crumbs, Parmesan cheese and baked for about 40 minutes.
The fourth Chicken Breast was turned into a Chicken, Spinach, Artichoke and mushroom pizza.
Enough Pillsbury Crescent Rolls triangles were used to make a crust about 7 inches square. The Breaded Chicken Breast was baked until almost done, the crust was covered with garlic cheese sauce, the almost finished chicken breast was sliced and placed
in the center of our pizza, chopped marinated artichoke hearts and mushrooms were added around the chicken breast and it was topped off with grated Jalapeño Jack and Mozzarella cheese and baked for another 15 minutes.
The fifth Breaded Chicken Breast Florentine was transformed into Breaded Chicken Florentine on Fettuccini smothered in an Italian red sauce and topped with Parmesan Cheese.
The chicken breast was prepared as directed then placed on a bed of Fettuccini; the pasta was covered with a zesty spaghetti sauce and topped with grated Parmesan cheese.
Using 2 cans of Pillsbury Crescent Rolls, I unrolled the dough, spread it with garlic butter, chopped parsley and paprika, rolled them up and had the most wonderful garlic Crescent rolls for dinner
We were all blown away by the ease of preparation of the chicken breast and they are versatile enough to transform them into fantastic dishes anyone would be proud to serve. As one of my guests said, “These
Stuffed Chicken Breasts are good enough for company.” We are now all convinced we are World Class Chef’s and pretty proud of ourselves,. Oh, and humble…don’t forget humble.
This past Summer I was offered and I accepted the opportunity to become an Allrecipes Allstar Brand Ambassador. It is a voluntary position and I’m not compensated for my work with Allrecipes.com. Products
received from advertisers are only used for experienced-based reviews on my Allrecipes blog. The reviews, content and opinions expressed in this blog are purely the sole opinion of Kitten ~ Annie Buller.