{ braided chicken & bacon pizza bread }

There are lots of recipes out there for braided this and that... dumpster bread (toss in any leftovers), spaghetti bread (why would you want noodles AND bread?!?!) and then my personal fave... pizza bread!
I came up with braided chicken & bacon pizza bread to make it my own...

Prep time: 10-20 mins
Cook time: about 1 hour (25 mins for chicken and 18-20 for the bread)

what you'll need

1 package of pre-made pizza dough (usually found in the bakery dept. of your local grocery store... I used the multi-grain dough)
1-2 cups of spaghetti sauce (I highly highly recommend a flavorful sauce, such as Classico's sausage and peppers or spicy tomato and basil)
3-4 cloves of fresh garlic, chopped roughly
6-7 leafs of fresh picked basil, chiffonade (meaning cut into thin strips)***
1 whole chicken breast, or two filets
4-5 strips of thick cut, smoked bacon
Steak seasoning (or roughly ground salt and pepper) to taste (my "go-to" secret ingredient in cooking is McCormack's Grill Mates Montreal Steak... it has onion, garlic, salt and pepper!)
1 8oz block of mozzarella cheese
1 8oz block of white cheddar cheese
flour (for the surface)
1 Tb olive oil
garlic powder
parsley
1 egg

***a tip for the perfect chiffonade basil cuts = remove the stems and stack the basil leaves on top of each other, largest on the bottom.  Roll length-wise like you're gunna smoke it ;)  watching those fingers, use a SHARP large chef's knife and slice away from you in a fluid motion***

the process

1.  Pre-heat oven to 400 F
2.  Wash, pat dry, and slice your chicken breast into two thin filets.  Season to taste with your steak seasoning, then wrap each filet with 1-2 slices of bacon.
3.  Cook chicken for 23-24 minutes.  (I made a couple extra slices at this point, leftovers for dinner tomorrow... just pop em back in the oven under high broiler to warm em and crisp up the bacon!)

4.  While the chicken is baking, chop up the garlic and set aside.  Chiffonade the basil, set aside.  Cut up the whole block of mozzarella, and 1/2 of the block of white cheddar cheese into smaller cubes, set aside. I like alot of cheese, so if this is too much, adjust to your desired amount.

5.  Flour your work surface and and hands to work with the pizza dough.  Use a rolling pin to shape it into a rectangle of your desired thickness, approximately the size of a baking sheet.  

6.  Spoon your sauce down the center in a strip about 4" wide, leaving enough dough on each side to wrap later.  Also, leave about 1/2" on the top and bottom of the dough. Put the rest of your sauce in a small saucepan on low heat so you have a dipping sauce when you are ready for it. 

7.  Pile on your fresh garlic and basil.

8.  At this time your chicken should be ready... (everyone's oven, chicken thickness, altitude, etc differs so always always always check your chicken for doneness!)  Remove from the oven and take one breast to a cutting board.  Slice it into thin strips width wise, then make a slice length wise so that the chicken pieces are manageable.  Pile it on the saucy dough ;)

9.  Last but not least, add your cheese!  pile it on high with no fear... the dough will stretch!

10.  Next is the fun part!  Take a paring knife and cut the sides of the dough into about 1" strips.  Make sure you have the same qty on both sides.  Leave the top and bottom as one large piece.

11.  Start at one end and grab the end of the dough and fold it in like you would a diaper. Then begin alternating strips, pulling from one side then the other across the top of your pile.  When you get about half way down, stop and go to the other end and begin working your way to the middle.

12.  When your baby is all tucked in, brush with egg whites, then sprinkle with garlic powder and parsley.  I also took a cheese grater and added a little white cheddar to the top... optional. 

13.  Cover a baking sheet with foil and olive oil, making sure there is a decent layer of oil on it.  Transfer (very carefully) your finished product to the baking sheet.  Bake for about 17-20 minutes (depending on how thick your crust is). 

When you remove it from the oven, WAIT ABOUT 5-10 MINUTES!  This is the hardest part for me... I am always so excited to see how it comes out!

After you patiently await it's cooling, transfer to a cutting board and use a bread knife (with a serrated blade) to slice your masterpiece as you would bread.

Serve with a side of the sauce and prepare to impress ;)

'til next time!

xox

Lisa Marie