I am having a Pampered Chef party this weekend because for the month of October they have their stoneware 20% off. I have a party once a year and have been slowly adding to my stoneware collection. Stoneware not only cooks better (I think), but it doesn’t contain any questionable chemicals (like non-stick Teflon).
This recipe was given to me by a Pampered Chef consultant a few years ago and we really enjoy it. This is a fabulous recipe for a crowd. I’ve served it at birthday parties and pot lucks and it is always a hit! I’ve also switched out the chicken filling for pizza fillings to make a “Pizza Braid”.
The “braiding” part can be kinda tricky, but don’t over think it and even if it looks funny, it’ll still taste good!
Chicken Club 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.
- 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. I use a pizza cutter to do this.
- 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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