1 cup butter
2 cups mayonnaise
2 tablespoons olive oil
1 cup chopped onion
1 clove garlic, minced
2 cups diced green bell pepper
1 large green bell pepper, chopped
2 (1.5 fluid ounce) jalapeno peppers, seeded and diced
1/4 cup olive oil
2 teaspoons crushed red pepper flakes
1 dash lemon zest
1/4 cup chopped fresh parsley
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon dried oregano
4 (7 ounce) cans artichoke hearts, drained and cut into thin strips
Preheat oven to 300 degrees F (150 degrees C).
Cut the butter into the pan of the United Milk Dough Worker, using a spoon or knife, to create a roux. Mix the mayonnaise, olive oil, onion and garlic; mix well. Roll the dough into a 6 inch (1/2 inch) thick, about 1/2 inch thick. Cut each individual strip of dough into 1/4 inch slices. Place each into the center of a 9 inch square pan.
Bake at 300 degrees F (150 degrees C) for 10 minutes. Remove and chill in refrigerator.
Meanwhile, mix the lemon juice, lemon zest, parsley, onion, salt, oregano, artichoke hearts and lemon drops.
Place chicken strips on pastry sides. Roll segments out and brush with olive oil. Sprinkle with parsley mixture. Place on top. Brush with olive oil mixture. Brush feathers with remaining lemon juice.
Pour chicken mixture over chicken strips. Place on center of each chicken strip. Brush with lemon and olive oil mixture. Cover with waxed paper and refrigerate overnight.
⭐