Two loaves of Rhodes White Bread stuffed with a flavorful chicken filling, twisted together, then baked to golden perfection. It's sure to become a fast favorite!
Do you ever get stuck in a dinner rut? Even though we both love to cook, it definitely happens at our houses, too. Some nights it's easier to just make something that is familiar to the kids so there will be no complaining (and even then that's not always a guarantee). This Chicken Twist was just the meal we needed to snap out of our rut! Everyone loved it! The kids ate it right up and it was a refreshing change from the pancake, taco, and panini routine we were stuck in.
Start by defrosting 2 loaves of Rhodes White Bread according to the directions on the bag. I'm guessing the Wheat Bread would work equally as well here, too.
While the bread is thawing and rising, mix up the filling. You'll need cooked chicken (we used rotisserie), mozzarella cheese, parmesan cheese, red bell pepper, basil, mayo, and some garlic. Mix that all together and refrigerate it until the bread is ready to be stuffed.
Once the bread is fully defrosted and has risen slightly, place in onto a clean, lightly greased work surface.
Use a rolling pin to roll each loaf until it is about 5 inches wide and 16 inches long.
For reference, you'll want it about as long as the sheet you are planning to bake it on. Not pictured: Dust each loaf with a bit of flour, particularly along the edges--this will help absorb the oil from the work surface and allow the dough to stick together when you seal it.
Divide the chicken mixture easily between the two loaves and spread down the middle.
Pinch the seams to close each loaf.
Place seam-side down on a baking sheet lined with parchment.
Place the second filled loaf on top on the first forming an "x".
Loosely twist the ends of one side together....
...and repeat on the other end. If you want it to bake faster, form a figure 8 leaving air-space between the 2 loaves on each end.
Brush entire loaf with a beaten egg white.
Top egg wash with grated parmesan cheese.
Sprinkle Italian seasoning over the loaf and it's ready for the oven!
Bake at 375 for 30-40 minutes. If loaf begins to brown more than desired, cover with foil for last 5-10 minutes. Check for doughiness especially where loaves cross to ensure it is fully baked.
Remove from oven and allow to cool for 5-10 minutes before slicing and serving.
Chicken TwistServings: 12 | Skills: Intermediate | Prep Time: 25 min (not including thaw time) | Bake Time: 30-40 min
Chicken Twist Print
2 (16 ounce) loaves Rhodes White Bread
2-3 cups chopped cooked chicken
1/2 cup diced red bell pepper
1/4 cup snipped fresh basil leaves or 2 teaspoons dried basil
1/4 cup plus 2 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/2 cup (2 ounces) shredded mozzarella cheese
1/3 cup mayonnaise
1 garlic clove, peeled and pressed or finely minced
1 egg white, beaten
1 teaspoon Italian seasoning
Allow bread loaves to thaw at room temperature for 5 hours or until thawed and risen.
To make filling, combine chicken, red bell pepper, basil, ¼ cup of the parmesan cheese, ½ cup mozzarella cheese, mayonnaise, and garlic.
Preheat oven to 375. Line a baking sheet with parchment.
Roll out each loaf of bread into a 5x16 inch rectangle. Divide the filling evenly between each rectangle and spread down the middle. Bring sides and ends up and over and press to seal. Lay stuffed loaves across each other on the baking sheet forming an “x”. Press the ends of each of the loaves together to form a figure 8. Brush with egg wash, and sprinkle with Italian seasoning and remaining 2 tablespoons parmesan cheese.
Bake at 375 for 30-40 minutes. Do not underbake. Take care to note that bread is cooked through where the loaves cross. Cover with foil for last 5-10 minutes of bake time if crust is browning too much. Let rest for 5-10 minutes before slicing and serving.