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Stuffed Wheat Bread

Everton.Stonehead's picture
Ingredients
  Ground chicken breast/Ground raw chicken 12 Ounce (Raw)
  Chopped fennel 1⁄3 Cup (5.33 tbs) (Use Fresh)
  Chopped onion 1⁄4 Cup (4 tbs)
  Olive oil/Cooking oil 1 Tablespoon
  Cream cheese with chives and onion 8 Ounce (In A Tub)
  Frozen chopped spinach 5 Ounce, thawed and drained (1/2 Of A 10 Ounce Package)
  Ready made pesto 1⁄3 Cup (5.33 tbs) (Or Purchased)
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Frozen whole wheat bread dough 16 Ounce, thawed (1 Loaf)
  Margarine/Butter 2 Teaspoon, melted
Directions

1. For filling, in a large skillet cook chicken, fennel, and onion in hot oil till chicken is browned and vegetables are tender. Remove from heat; stir in cream cheese, spinach, pesto, and bread crumbs.
2. On a lightly floured surface, roll dough into a 12 x 9-inch rectangle; transfer to a greased baking sheet. Spread filling lengthwise in a 3-inch-wide strip down center of rectangle to within 1 inch of ends. Along both sides make 3-inch cuts from edges toward center at 1-inch intervals. Moisten end of each cut strip with water. Starting on an end, alternately fold opposite strips of dough at an angle across filling, sealing ends in center. Cover; let rise in a warm place till nearly double (about 30 minutes).
3. Bake in a 350° oven about 25 minutes or till golden brown. Brush top with melted margarine. Cool slightly before cutting.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

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