Are you a big-box store shopper? There are some great deals to be had in the big box department, but you need to shop smart. Some deals really aren’t deals. And some purchases are so big that it becomes ridiculous. I mean, how many folded paper napkins can one family need? I ask because I believe our recent “score” is at least a year’s worth, if not a life-time supply.
So what does big box stores have to do with this recipe? It’s all in the chicken. When it comes to canned white meat, the stuff at Costco is a fraction of what the name-brands are in the grocery store. While I know cooking up a few breasts is easy, I still like to keep a few cans of chicken meat in the pantry. When we went on our road trip, canned chicken made for the perfect Mesquite Chicken Salad Sandwiches for roadside picnics. And this Parmesan Chicken Braid comes together in a snap with canned dough and canned filling. This is the easy stuff made for Family Game Night or Movie Night or any time you want tasty without all the fuss.
Parmesan Chicken Braid
1 cup Mozzarella Cheese, Shredded
3 cans Chicken Breast, crumbled
1 1/2 cups Roasted Garlic Pasta Sauce
1/4 cup Paramesan Cheese
1 canister refrigerated Pizza Dough (see note)
1 tablespoon butter
1/4 teaspoon Tuscan or Italian Seasoning Blend
1/4 teaspoon Garlic Powder
1 tablespoon additional Paramesan Cheese
Note: Do not use thin style Pizza Dough as it tends to burn. If you cannot find regular Pizza Dough, use either Crescent Sheets or a canister of French Bread.
Heat oven to 375 degrees. Spray a large cookie sheet with cooking spray. Set aside.
In a medium mixing bowl, mix Mozzarella cheese, chicken, 1/2 cup of pasta sauce and 1/4 cup Parmesan cheese. Stir to mix well, breaking up any large chunks of chicken meat.
Lay pizza dough out on prepared baking sheet. Form into a 13-inch by 7-inch rectangle.
Spread chicken mixture down the center of the dough, about 3 1/2-inch wide strip.
Using a sharp knife or wheel cutter, cut dough on either side of the filling into 1-inch strips, just to the edge of the filling. Alternating from side to side, fold the strips of dough at an angle 3/4 of the way across the filling, slightly overlapping the ends to create a braid.
Melt butter. Stir seasoning and garlic powder into the melted butter. Brush the braid with the butter, then sprinkle with an additional tablespoon of Parmesan Cheese.
Bake in the heated oven for about 22 minutes or until deep golden brown. Remove from oven and let rest for 5 minutes before serving.
Pour remaining pasta sauce into a microwave-safe bowl. Heat on high for about 45 seconds. Serve along side the chicken braid for dipping.
If desired, slice braid and arrange on a round serving platter. Place pasta sauce in the center with a small spoon for serving. This can be a nice appetizer or finger food.