Pampered Chef Recipes
Bistro Chicken Twist
Yield: 8 servings
Ingredients
- 1 cup chopped cooked chicken
- 1/2 cup diced red bell pepper
- 1/4 cup snipped fresh basil leaves
- 1/4 cup + 2 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese, divided
- 1/2 cup (2 ounces) shredded mozzarella cheese
- 1/4 cup mayonnaise
- 1 garlic clove, pressed
- 2 (11 ounce) packages refrigerated French bread dough
- 1 egg white, lightly beaten
- 1 teaspoon dry Italian seasoning mix
Instructions
- Heat oven to 375 degrees F.
- Chop chicken. Dice bell pepper. Snip basil with kitchen shears.
- In a bowl combine the chicken, bell pepper, basil, Parmesan, mozzarella, mayonnaise and garlic.
- Place bread dough, seam sides up, on cutting board. Using a serrated bread knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle flour evenly over dough. With rolling pin roll dough crosswise a four-inch width, creating a well down the center of each loaf.
- Spoon half of the chicken mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an 'X' pattern on a baking stone. Crisscross ends of dough to form a large figure 8, keeping ends of dough one inch from edge of stone and leaving two 1 1/2 inch openings in center of twist.
- In a small bowl, combine egg white and seasoning mix; lightly brush over dough. Cut a three-inch slit in each of the top sections of the twist to reveal
filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf.
- Bake for 30 to 32 minutes or until deep golden brown.
- Remove from oven; cool for 10 minutes.
Nutrition
Per serving: 130 calories, 10g fat, 1g carbohydrates, 1g fiber, 10g protein, 28mg cholesterol, 189mg sodium
Attribution
Recipe credit: Pampered Chef