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Chicken & Salsa Bread




Source of Recipe


Internet


List of Ingredients




Frozen Italian Bread Dough 1 Loaf
Provolone/Mozzaella Blend 3-4cups
Frozen Spinach Thawed 1 Cup
Santa Barbara Salsa, Mild 12 Oz
Chicken Breast 1 - 1 1/2 Lb
Flour 1 Cup
Eggs 2
Water (For Egg Wash) 1/4cup

Procedure
1. Pull bread dough from freezer the night before. Place on baking sheet lined with parchment paper. Let thaw in refrigerator over night.
2. In the morning let bread come to room temperature for an hour or so.
3. Meanwhile grill chicken and allow to cool, then shred to bite-size Pieces.
4. Drain & squize spinach dry.
5. Drain most of liquid from salsa. Mix remaining salsa into shredded cheese until blended evenly,
6, sprinkle clean counter surface liberally with flour. Roll out bread dough evenly in an oblong shape (approx 6x18").
7. Dust free of all flour.
8. Brush edges liberally with egg wash, all the way around.
9. Leave 1" border clean all around, fill center with cheese & salsa mixture (hold back 1 1/2 cups).
10. Divide spinach over that.
11. Top with shredded chicken, then remaining cheese/salsa mixture.
12. Fold in edges of bread from left to right, left to right, so that sides overlap in the center. Tuck in corners & make sure all, seams are sealed tightly.
13. Flip tight side up & place on parchment lined baking sheet.
14. Dust off residual flour.
15. Brush liberally with egg wash.
16. Lightly cut 5 to 6 slits diagonally across the bread for air vents.
17. Bake 20-25 minutes at 350° until golden brown and texture of bread feels done.
18. Let cool. Can be cut into thin p0rtions for an Hors d'oeuvre or into sandwich size portions for meals.
19. Can be eaten hot or cold.


Recipe