Tuscany Chicken & Broccoli Braid

Love this basic braid recipe! You can mix up ingredients as you see fit, but we really liked this combination:

Tuscany Chicken & Broccoli Braid
2-3 tsp Tastefully Simple Tuscany Bread Dipping Mix
2 chicken breasts, cooked and chopped or shredded (I bought a day old rotisserie chicken on sale.)
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1/2 cup mayonnaise
2 tubes refrigerated crescent rolls

Roll out both tubes of crescent rolls on baking sheet. Press together to make one crust.mix all other ingredients together, and spread filling down center of crescent roll crust. Cut 1 inch slits along outside edges of crust and pull up over filling alternating sides. Bake at 375 degrees for 25-30 minutes until outside is golden brown.

Pesto Panini's

Break out that Panini Press (or for those of you who want to go 'old school' like me - dust off that George Foreman Grill - ha!)!  But seriously...the "George" works perfect for Panini sandwiches!  This recipe is so EASY and GOOD.  I made a few modifications to the original panini recipe. so will share those.  Got a big thumbs up from the hubby on this one!  One thing that's great about this type of meal is you can adjust ingredients for picky eaters.

Pesto Paninis

Adapted from a recipe submitted by Connie Pietila (MI)

Ingredients

• 2 slices Italian bread 
• Balsamic & Basil Dipping Oil
• 1 Tbsp. softened cream cheese
• 1 Tbsp. prepared Dried Tomato & Garlic Pesto
• 2-3 slices deli chicken breast
• 1 slice deli provolone or mozzarella cheese
• Sliced olives, optional
• Sliced bell pepper, optional

Directions
Brush outsides of bread slices with Balsamic & Basil Dipping Oil. Spread inside of one slice with cream cheese and prepared pesto. Place bread oiled side down on preheated skillet; top with chicken, bell pepper, olives and provolone. Place second slice of bread, oiled side out, on top. Fry on both sides until golden brown. Makes 1 Panini sandwich.

Kim's NOTE:  Grocery store bakery's stock some fantastic fresh baked Artesian breads these days, so I chose a nice loaf of Asiago bread for our panini's.  I also cooked up a couple chicken breasts rather than using deli meat. Instead of using olives and bell pepper, I used fresh spinach and roma tomato.  Use whatever favorites you have on hand.  I think a nice slice of avacado or roasted red pepper would be a great addition.  I highly recommend NOT skipping the Balsamic & Basil Dipping Oil on the outside of the bread. Gives a terrific flavor and adds a great toasting to the bread.



Kim's TIP:  I got this tip from a cooking show staring Giada DeLaurentiis - when you're using cooked chicken breast for a sandwich; slice it horizontally rather than vertically.  Gives you a nice long thin strip of meat for your sandwich, so you don't have problems with everything falling out when you pick it up!

Oven Roasted Tuscany Potatoes

Dawn Onuffer (FL)

• 6 medium baking potatoes
• 3 Tbsp. olive oil or Roasted Garlic Infused Oil
• 1 Tbsp. Tuscany Bread Dipping Mix
• 2 Tbsp. grated Parmesan cheese
• Salt to taste

Cut potatoes into bite-size pieces and place in a bowl. Drizzle the oil over the potatoes and stir to coat. Sprinkle on Tuscany Bread Dipping Mix and Parmesan cheese; stir to coat evenly. Place mixture on a lightly greased baking sheet and bake at 400º for 28-30 minutes or until potatoes are tender. Salt potatoes to taste. Makes 6 servings.