This was a total experiment that turned out to be fantastic!
Who can say no to cheesy broccoli & grilled chicken encased in Herb, Garlic & Parmesan seasoned bread?
- 2 cups steamed broccoli florets
- 2 cups cubed grilled chicken breasts
- 2 cups shredded cheddar cheese
- salt & pepper to taste
- 1 pkg active dry yeast
- 1/2 cup warm water (105*-115*)
- 1 cup lukewarm milk (scalded then cooled)
- 1 & 1/2 tablespoons sugar
- 3 tablespoons shortening
- 1 tablespoon salt
- 3 tablespoons garlic powder
- 3 tablespoons Italian Seasoning blend
- 1/2 cup Parmesan cheese.
- 3 & 1/2 cups all-purpose flour
- 1 tablespoon vegetable oil
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt and 2 cups of the flour. Beat with wire wisk or mixer until smooth. Mix in remaining flour.
Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes). Place 1 tablespoon vegetable oil into bottom of mixing bowl, place dough into; turn greased side up.
Cover with towel and allow to rise in warm place until doubled, about 1 hour.
Punch dough down re-cover and allow to rise again for 30 minutes.
While allowing dough to rise again - Steam broccoli florets and allow to drain onto paper towels to get rid of excess moisture. Grill and cube 2 large chicken breasts equaling about 2 cups. In a bowl combine broccoli, chicken & shredded cheese with salt and pepper to taste and set aside.
Heat oven to 425*.
Turn dough out onto large cookie sheet and roll out evenly reaching all 4 corners of the pan (14x20-18x26)
Place chicken mixture onto center of rolled out dough bring up the ends of the dough forming a pocket and pinch the edges together.
Wash the top with egg whites and place loaf on low rack. Bake until loaf is a deep golden brown about 20 minutes. Allow to rest for 20 minutes before cutting.