Feeling all hamster? Make some chicken.

I’m stuck on the proverbial hamster wheel of looking for new employment while trying to maintain sanity and positivity. But it’s tough. Granted, it’s been still less than a month since our morning show was let go but it’s challenging to keep from the feeling of worthlessness.

What does one do when staring down the reality of currently 70  resumes sent with only one interview and a handful of standard PFO (Please F*** Off) responses from computers who deem me “unfortunately not a fit for the position at this time?”

You cook some damn chicken, that’s what you do. While it totally sucks being on an involuntary indefinite vacation I’ve gotta say I’ve done some bomb-ass cooking. You’ll see more of that here. You’ll also see more consistent posts than you’d ever like to read from me because… reasons…

I came up with this after I found a couple cans of crescent dough on manager’s special and figured that with grilled chicken and steamed broccoli it wouldn’t be completely unhealthy. The crushed red pepper sprinkled inside adds a delightful kick, and who doesn’t love cheese? Because… cheese.

Grilled Chicken Crescent Ring of Fire

Ingredients:

• 1 can Pillsbury Crescent Dough

• 1 boneless, skinless chicken breast

• 2 cups steamed broccoli florets

• 1 cup grated cheese (I used 2% Cracker Barrel Sharp Cheddar but Gruyere, Mozzarella or even some Pepper Jack would be lovely)

• Garlic powder

• Onion powder

• Celery salt

• Salt and Pepper, to taste

• Crushed red pepper flakes

• 2 tbsp butter, melted (optional)

Directions:

Preheat oven to 375°. Steam broccoli florets by placing in a bowl covered with a damp paper towel and stick in the microwave for a couple of minutes. (You can also use a bamboo steamer if you’re feeling saucy. Or Asian.) Butterfly chicken breast horizontally into two separate pieces that are relatively the same thickness and season both sides liberally with garlic and onion powder, celery salt and salt and pepper. Stick on the grill until no longer pink in the middle, roughly 2-4 minutes a side depending on thickness. Let sit for five minutes, then shred or cut into 1″ strippy chunks.

Yes. strippy chunks.

Now here’s where it gets good: separate the crescent dough into its eight pre-cut triangles and arrange the triangles in a circle on a cookie sheet sprayed with non-stick cooking spray. Put the long point-ends outward in a star shape with the short straight sides of the triangles overlapping in the middle circle. Like this (except the middle is open):

Put broccoli, chicken and shredded cheese on the overlapping dough in the center, sprinkle with crushed red pepper and cover with each point, sealing in the edges as together as possible. If you are really feeling it, mix some garlic powder into the melted butter and brush over the top and if you’re really, really feeling it throw some Italian seasoning or dried parsley on the top too.

Bake for 12-15 minutes, but check after 12 to make sure you’re not burning the hell out of the top of your Crescent Dough Ring of Fire. Let me know what you think in the comments below, or even send me a note on Twitter.