You are here

Chicken Parmesan Stromboli

21st.Century.Chef's picture
Ingredients
  Boneless, skinless chicken breast halves 1 Pound
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Vegetable oil/Olive oil 2 Teaspoon
  Shredded mozzarella cheese 8 Ounce (2 Cups)
  Chunky garden style pasta sauce 28 Ounce, divided (1 Jar)
  Grated parmesan cheese 2 Tablespoon
  Finely chopped fresh parsley 1 Tablespoon
  Frozen bread dough/Fresh 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pizza
Ingredient: 
Chicken
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes
Servings: 
4

Rate It

Your rating: None
4.258335
Average: 4.3 (12 votes)