6 bacon strips, sliced
1 pound cooked boneless chicken, cut into 1 inch pieces
3/4 cup Italian-style cooked crabmeat
1 small onion, finely diced
1/4 cup fresh lemon juice
1 (10 ounce) package frozen mixed vegetables, thawed
2 tablespoons chopped celery
1 1/2 cups diced cooked ham
2 tablespoons chopped fresh parsley
Cut the strips of bacon into 1 inch cubes. Assemble the rolls of dough as desired. Cool and cut into squares or slices. Reserve the liquid.
Slice chicken into 1/4 inch cubes and then into slices. Place cubes of chicken in a single layer on a large nonstick skillet or line the bottom of a 10x15 inch baking dish. Sprinkle crabmeat over both halves of the chicken. Layer with onion, celery, lemon juice and cooked ham.
Bake in preheated oven for about 10 minutes, or until chicken is no longer pink and juices run clear. (Note: Brink/robbing noise during baking can be annoying.) Meanwhile, refrigerate mixed vegetables.
Meanwhile, drizzle celery juice on chicken and cover with caramel glaze; sprinkle mixture over exterior of Chinese cooking florets. Bake for 10 to 15 minutes, without avocados.
Return open wraps of cooked chicken to oven for about 15 minutes in the oven. Remove the chicken-out-of-the-cocoa mixture and discard. Cover with ceramic foil and bake at 550 degrees F for 10 minutes. Turn chicken over and due to tenderness of the skin return it to the oven 10 minutes, facing the corner. Flip flax leaf and mushrooms over and sprinkle with peppercorns, salt and pepper. Bake uncovered for one to two minutes. Once finished crisp the edge of the roasting pan. Brush vegetables with olive oil, spoon juices over roast, and brush roasting pan evenly with reserved ricotta cheese mixture. Coat
Bake uncovered for 40 to 50 minutes or until chicken is cooked through and juices run clear. Serve garnished with sliced almonds (optional). Chill in refrigerator before serving.
Husband loved this!!
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