Congratulations to Heather Smith for Winning the 2009 Cookoff

Beggars Chicken

This simple recipe will impress and put a smile on anyone's face. With it's presentaion everyone will think you spent hours on this 40min meal. With inexpensive, everyday indredients you won't mind that everyone begs for more.

SERVINGS 4
COOK TIME 20 min
PREP TIME 20 min

Ingredients:

1 tbsp FRENCH'S® Horseradish Mustard

1 tbsp FRENCH'S® Honey Dijon Mustard

1 cup FRENCH'S® French Fried Onions

2 cup Cooked chicken

8 oz 1 Package crescent rolls

1 cup Sliced scallions (whites only, but save the greens for garnish)

4 oz Cream cheese

2 tbsp Melted butter

1 tsp salt

1 tsp pepper

Directions:

Preheat oven to 375 degrees. Chicken may be cooked one of the two ways depending how much time you have. Cook chicken in microwave for 4 minutes or until fully cooked. Cook chicken in a pan for 15-20 minutes or until fully cooked. Dice the chicken into a small dice. Mix the Chicken, sliced scallions, cream cheese, French’s Honey Dijon Mustard, French’s Horseradish Mustard, and salt and pepper to taste. On a board, lay down the crushed French’s Fried Onions. Open the crescent roll package. Take two of the unrolled triangular pieces of dough and form them together, on top of the French’s Fried Onions, to make one square piece of dough. The French’s Fried onions will coat the outside of the dough. Place the dough squares on a lightly sprayed baking sheet. Scoop 1/4 cup of the chicken filling into the center of the square. Draw up the extra dough as if you were making a bundle, twisting the dough gently to cover the filling. Brush the top of the beggars’ purse lightly with the melted butter. Bake for 15 minutes. Remember the chicken is already cooked and warm. These are baked in the oven so the dough can bake up to a nice golden brown. Watch them closely to prevent burning. For an optional garnish, use the leftover greens of the scallion to tie around the beggars’ purse. Blanch the scallions in boiling water for two- three minutes before using as a tie.

French's Cook-Off 2009 Sponsors:

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