Mexican Chicken Ring

Posted by Holly Nelson on Tuesday, January 5, 2010 Under: Tummy Yummy Recipe of the Week

This is so yummy! You have to try this at least once!! I so wish I had the picture for this!!

Mexican Chicken Ring
2 tubes crescents
3 chicken breasts, cooked & chopped (or 2-3 C leftover chicken)
1 can green chilies
2 limes
1/2 C mayo (maybe a little more)
1 C mont. jack cheese, shredded
1/2 tomato, chopped
1 small can chopped black olives

1. Preheat oven 375 degrees. Move rack to second to the bottom shelf. Grease round pizza stone or cookie sheet.
2. Lay the crescents out in a circle. Fat part on inside with tip pointing out. Over lap some of the fat part and press to seal edges.
3. Mix chicken, chilies, juice from one lime, mayo, cheese, tomato, and black olives.(If your family does not like black olives, like mine, only put in half of the mixture.) If mixture is not sticking together, add more mayo.
4. Spoon mixture on fat part of crescent. * Put half on , then add black olives at this point.
5. Lay the tips over the mixture, press to seal on the inside edges. You will be able to see the chicken mixture.
6. Bake 20-25 minutes, on second to bottom of the rack in oven. Until golden brown.
7. Cut limes and tomato half in wedges. Garnish the open parts with the wedges of limes and tomato, alternating.
8. Serve with sour cream, guacamole, pico de gallo,etc...

Substitution for mayo- Egg Free!!