Mom's special day is Sunday, so why not cook her a delicious after-church or Sunday-afternoon lunch.
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This week's chicken turnovers start with a package of reduced-fat crescent roll dough, and they can be whipped up in a snap.
The filling is a combination of chicken, cream cheese, asparagus pieces, bacon and Swiss cheese. Rotisserie chicken is delicious in the filling, or you can microwave-poach one large boneless, skinless chicken breast.
I have a microwave container with a lid that I use for poaching chicken breasts. M icrowaves vary in their speed of cooking, and it takes five to eight minutes for a large breast in mine. I season the chicken breast with salt and pepper and add a tablespoon or two of water. Cook for five minutes, carefully remove the cover and insert a paring knife into the center of the meat to see whether it is done. You shouldn't see any pink, but it should still be juicy. Be sure to let the chicken breast cool for about 10 minutes before dicing. It will continue to cook as it cools.
The other filling ingredients were inspired by my favorite chicken quiche filling, but there is room for improvisation. If asparagus isn't a favorite, substitute steamed broccoli florets or leave the green vegetables out altogether. A n all-vegetable version is delicious if you omit the chicken and use both asparagus and broccoli, along with some shredded or diced steamed carrots.
Substituting ham for the chicken also is delicious, but I would omit the bacon from the recipe when doing so. Cheddar cheese pairs well with ham, so try it in place of the Swiss. Shrimp or crab also are good substitutes and can be used in place of the chicken; chopped fresh dill or tarragon would make these seafood turnovers.
Forming the turnovers is the perfect part of the project to assign to children, and the result can highlight their culinary skills. Each tube of crescent roll dough is separated into four squares divided into eight triangles. After the filling is placed in the center of a square, the kids can pull the corners together over the filling and give them a twist. Press the seams around the turnovers to seal them or the filling will bubble out during baking.
The turnovers cook in about 20 minutes. Serve with a side of fruit kebabs and deli pasta salad as a delicious way to celebrate mom.
Chicken Turnovers
1½ cups cooked, diced chicken breast meat
4 ounces (½ of an 8-ounce package) reduced-fat cream cheese
1 cup cooked, diced fresh asparagus
¼ cup crumbled real bacon bits*
½ cup shredded Swiss cheese
Salt and freshly ground black pepper, to taste
1 8-ounce tube reduced-fat crescent roll dough
Heat oven to 350 degrees.
Combine chicken, cream cheese, asparagus, bacon bits and cheese in a bowl. Season to taste with the salt and pepper and set aside. Open the tube of roll dough and separate into four squares and press the perforations together. Spoon about ½ cup of the chicken mixture in the center of one of the squares of dough, pull in the four corners and twist to create a "turnover." Press the seams to seal tightly. Place on a baking sheet that has been sprayed with nonstick cooking spray and repeat with remaining dough and filling.
Bake for 20 minutes, until golden brown.
Makes 4 turnovers.
*Oscar Mayer Bacon Crumbles were used for testing purposes.
Nutritional information per serving: 408 calories, 15 grams fat (6 grams saturated), 27 grams carbohydrates, 35.5 grams protein, 79 milligrams cholesterol, 2,305 milligrams sodium, 2 grams fiber.
Nutritional analysis provided by Registered Dietician Rachel B. Drew, nutritional education specialist for the Richmond County School Nutrition Program, in conjunction with the Augusta Area Dietetic Association.
Coming next week: Cheesy twice-baked Potatoes are the perfect make-ahead side dish to all your warm weather grilled entrees.
See Karin prepare the recipe at noon Tuesday on WJBF-TV (Channel 6).
Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903-1928. Or send e-mail to karin.calloway@comcast.net. You can find previous Quick Cooking recipes through the online archive at augustachronicle.com/karin.
