Sunday, October 3, 2010

Chicken Club Braid

This is a fabulous recipe for a crowd. I've served it at birthday parties and pot lucks and it is always a hit! Double the dough recipe and put half in the freezer for later.

Chicken Braid
Dough (or any pizza dough):
1 scant Tablespoon yeast
1 cup warm water
1 egg
2 Tablespoons sugar
2 Tablespoons olive oil (or any oil or melted butter)
1/2 teaspoon salt
3-3 1/2 cups flour (I use 2 cups unbleached all purpose and 1 cup white whole wheat)

Chicken Mixture:
3 cups chopped cooked chicken
4 slices crisp bacon, chopped
1 cup shredded parmesan cheese
1/3 cup mayo
1 teaspoon Dijon mustard
1/2 teaspoon lemon pepper

In a bowl or in the bowl of a stand mixer combine water, yeast, and sugar. Add in salt, oil, egg, and 1 1/2 cups of flour. Stir with wooden spoon or mix with paddle until smooth. Change to dough hook and add in rest of flour. Stir to mix. Hand knead for 10 minutes or about 5 minutes with the dough hook. Let rest for 1 1/2 hours or until dough has doubled in size.

Preheat oven to 375 degrees Farenheit. In a bowl, combine chicken, bacon, 3/4 cup cheese, mayo, mustard and lemon pepper and mix well. Roll out dough in to a large rectangle, about 12 inches long and 8 inches wide. Cut sides of dough into 8 strips, about 1/2 inches wide and 3 inches long. Scoop chicken filling evenly over center of dough. Starting at one end, lift one strip of dough, twist one turn and lay across top of filling. Repeat, alternating strips of dough to form braid. Sprinkle top with remaining cheese. Bake 25-30 minutes or until golden brown.

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