Chicken Parmesan Stromboli Recipe
Ingredients
| 1 pound boneless, skinless chicken breast halves | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 2 teaspoons olive or vegetable oil | ||
| Shredded mozzarella cheese | 2 Cup (16 tbs) | |
| 1 jar (28 ounces) Chunky Gardenstyle Pasta Sauce, divided | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Parsley | 1 Tablespoon, finely chopped | |
| Frozen bread dough | 1 pound, thawed | |
Directions
Preheat oven to 400°F. Season chicken with salt and pepper. In 12-inch skillet, heat oil over medium-high heat and cook chicken until juices run clear. Remove chicken from skillet and let cool; pull into large shreds.
In medium bowl, combine chicken, mozzarella cheese, 1/2 cup Chunky Gardenstyle Pasta Sauce, Parmesan cheese and parsley; set aside.
On greased jelly-roll pan, press dough to form 12 x 10-inch rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and pinch to seal. Arrange on pan, seam-side down. Gently press in sides to form 12x4-inch loaf. Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices. Heat remaining pasta sauce and serve with stromboli.
In medium bowl, combine chicken, mozzarella cheese, 1/2 cup Chunky Gardenstyle Pasta Sauce, Parmesan cheese and parsley; set aside.
On greased jelly-roll pan, press dough to form 12 x 10-inch rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; pinch seam to seal. Fold in ends and pinch to seal. Arrange on pan, seam-side down. Gently press in sides to form 12x4-inch loaf. Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices. Heat remaining pasta sauce and serve with stromboli.
Chef
