Chicken, Artichoke, and Spinach Wreath
"If you love spinach and artichoke dip, you'll also love this dish! It has the same flavors, but adds chicken and flaky pastry to make an impressive party snack instead of a dip. Serve this to the crowd watching the big game, or to the girls at your next bridal shower, either way you're sure to get rave reviews."
photo by dEb06905
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 8 slices bacon
- 16 ounces boneless skinless chicken breasts
- kosher salt
- fresh ground black pepper
- paprika
- 1 cup mayonnaise
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 cup chopped scallion
- 2 (14 ounce) cans artichokes
- 0.5 (10 ounce) box frozen spinach, thawed and drained very well
- 2 (8 ounce) packages crescent rolls
- 8 ounces Laughing Cow light swiss cheese (8 wedges)
directions
- Preheat oven to 375°F.
- In a large skillet, cook the bacon until crisp. Set aside on paper towels to drain grease.
- Season chicken with salt, pepper, garlic powder, and paprika.
- Grill or sauté chicken until just cooked through. Set aside to cool slightly.
- While chicken cooks, mix mayo, basil, oregano, garlic powder, onion powder, a pinch of kosher salt, and a big pinch of ground black pepper in a large mixing bowl.
- Add the chopped scallions to the bowl.
- Chop cooked chicken into bite sized pieces. Add to the bowl.
- Drain, rinse, and pat dry artichokes. Chop finely, and add to the bowl.
- Thaw frozen spinach, rinse, and drain very well, squeezing out all excess water. Add to the bowl.
- Crumble cooked bacon, and add to the bowl.
- Mix well, until all of the ingredients are coated with the mayo mixture.
- Taste, and add more salt or pepper if needed.
- Open the rolls, and separate the dough into 16 triangles.
- On a baking stone or greased baking sheet, arrange the triangles in a circle, with the large ends overlapping near the center of the sheet and the thin points facing away from the center (this should look like a sunburst with a hole in the middle when done). If the points hang over the edge of the sheet, that's okay.
- Spread half of the chicken mixture evenly in a ring over the wide ends of the dough.
- Open the cheese wedges and cut each triangle in half, making two smaller triangles.
- Lay the cheese on top of the chicken mixture, arranging the triangles evenly around the circle.
- Cover the cheese with the rest of the chicken mixture.
- Pull the narrow points of the dough over the chicken mixture, pinching the dough together at the inside of the ring to seal (The chicken mixture will not be completely covered).
- Bake at 375F for 20 minutes, or until dough is golden brown.
- Remove from oven, and let rest for 5 minutes before cutting into wedges to serve.
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Reviews
-
WOW!! We really liked this recipe. I cheated a bit and used packaged grilled chicken because I had it on hand, but it didn't take away at all. I used fresh garlic and sauted it with the chicken and I used 1/2 Tbsp of italian seasoning instead of the oregano and basil. Only needed 6 cheese wedges once I placed them all the way around the wreath and it wasn't too cheesy. The only thing I may do differently next time is to add more salt....the spice was just right but not quite salty enough. Great recipe and really comes out BEAUTIFUL!!! Wonderful presentation for company!! Thanks, IngridH, for this keeper! -
AMAZING. Made this with my lady, it was easy, and not an overwhelming amount of ingredients. Once everything is prepped, its a quick cook. I decided to braid it rather than making the wreath, the presentation looks a lot better and it is easier to store and heat up later. This is definitely my new favorite dish. -
This is a WONDERFUL recipe ~ I only made half, and followed another reviewers idea and made a braid instead of the wreath. Also brushed with egg yolk and sprinkled with golden flax seeds ~ such a pretty and delicious combination of flavors ~ the family was impressed! Thanks so much for posting Ingrid ~ made for LET'S PARTY TAG, December 2009! -
I'm sorry but I have to be honest. I felt like this recipe could be alot better with less herbs in it, they were too overpowering. I think if I were to make this again I would cut down a bit on the mayo and just add the cheese to the mix, I didn't like biting into the glob of cheese. I halved the recipe and made a braid because I only used one pk of crescent rolls. Also, I brushed with an egg yolk and sprinkled poppy seeds on top. The baking time was the same! This recipe just needs a few adjustments for our taste, other than that it would be great!!!
Tweaks
-
WOW!! We really liked this recipe. I cheated a bit and used packaged grilled chicken because I had it on hand, but it didn't take away at all. I used fresh garlic and sauted it with the chicken and I used 1/2 Tbsp of italian seasoning instead of the oregano and basil. Only needed 6 cheese wedges once I placed them all the way around the wreath and it wasn't too cheesy. The only thing I may do differently next time is to add more salt....the spice was just right but not quite salty enough. Great recipe and really comes out BEAUTIFUL!!! Wonderful presentation for company!! Thanks, IngridH, for this keeper!
RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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