CHICKEN TACO GRANDE
  • 1 tablespoon of Oil
  • 1¼ pounds boneless skinless Chicken Breasts halves, cut into ¼ to ½-inch pieces
  • 1½ cups Chieftain®'s Premium Wild Rice, cooked
  • 2 cups of Frozen Corn
  • ½ cup of chopped Green Bell Pepper
  • 1/3 cup of Water
  • 1 1.25-ounce package of Taco Seasoning Mix
  • 1 cup of shredded Cheddar Cheese
  • 2 8-ounce cans of Refrigerated Crescent Dinner Rolls
FOR TOPPING:
  • 1 cup of Shredded Lettuce
  • ½ cup of chopped Tomato
  • ¼ cup of Sliced Ripe Olives
FOR GARNISHES:
  • ½ cup of Sour Cream
  • ½ cup of Salsa

Heat oven to 375º. Spray large cookie sheet with nonstick cooking spray. Prepare wild rice according to package directions. Heat oil in medium skillet over medium heat until hot. Add chicken; cook 8 minutes or until no longer pink in center, stirring frequently. Add corn, bell pepper, water and taco seasoning mix to chicken; mix well. Heat until bubbly. Reduce heat to medium; cook 10 to 15 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese. Set aside. Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cook sheet with short sides of triangles shaped and leaving 5-inch round opening in center. Lightly press short sides of dough to flatten slightly. Spoon chicken and rice filling onto widest part of dough. Pull end points or triangles over filling and tuck under dough to form ring. Filling will be visible. Bake at 375º for 20 to 25 minutes or until golden brown. Meanwhile, in a small bowl, combine lettuce, tomato and olives; toss gently to mix.