Glitter girl Kate Gary shared this super easy recipe with us a few weeks ago. The best part? It uses one of our fave recipes, Kale Pesto. We love Kate’s philosophy on food, too. Read on!
When I cook, I like to plan out my meals so no food is wasted. It’s a weekly goal for me to use all the food that I purchased that week at the grocery. Earlier in the week, I purchased a rotisserie chicken from Costco to make my homemade chicken salad. (Maybe L will let me post that in the future!) I mean, who bakes chicken when you can buy it already cooked by the friendly peeps at Costco for $5?! I didn’t use all the chicken, so I used the leftover chicken and Kale Pesto to make what I call pesto chicken cordon bleu crescents!
(cordon bleu (French) [kɔrdɔ̃ blø]
1. (Historical Terms) French history
a. the sky-blue ribbon worn by members of the highest order of knighthood under the Bourbon monarchy
b. a knight entitled to wear the cordon bleu
2. any very high distinction
What You Need:
- 1 recipe Kale Pesto
- 1 package Low-Fat Crescent Rolls (8 triangles)
- Rotisserie Chicken (or 1 cooked chicken breast)
What You Do:
First, make the kale pesto featured on The Glitter Life. FAB-U-LOUS! I’m notorious for not following recipes exactly (except for baking – I learned that the hard way), but I did follow this recipe fairly closely. My only modifications: add some fresh grated Parmesan cheese, subtract some olive oil.
Next, unroll the crescents and spread a healthy amount of pesto over the raw dough. Take a piece of chicken (the size of a small chicken finger) and roll it up in the pesto-covered triangle. It will look like a pig-in-a-blanket. Repeat with remaining triangles. Follow the baking directions for the crescent rolls and voila!
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