Saturday, November 28, 2009

Chicken Parmesan Stromboli

A few months after The Fiance and I started dating, my BFFJen invited us over for dinner, wine, and games at her house. I was stoked to go, and we were excited to bring along a stromboli to share. Well, then a massive snowstorm hit St Louis and the combination of living downhill and driving a VW Bug had us housebound. But we ate the stromboli anyway. It's now one of The Fiance's faves.

Chicken Parmesan Stromboli

1 lb bonless skinless chicken breast halves
1/2 tsp salt
1/4 tsp pepper
2 tsp olive oil
2 C shredded mozzarella cheese (low fat works too)
1 jar (1 lb 10 oz) Ragu spaghetti sauce (or your personal fave)
2 T grated parmesan cheese
1 lb fresh or frozen bread dough (or canned Pilsbury pizza crust)

Preheat oven to 400F. Season chicken with salt and pepper. In a 12-in skillet, heat oil over med-high heat and brown chicken. Remove from skillet and let cool; shred with forks. In a medium bowl, combine chicken, mozzarella, 1/2 C Ragu, parmesan; set aside. On a greased jelly roll pan, press dough to form a 12x10" rectangle. Arrange chicken mixture down the center of the dough. Cover filling bringing one long side to center, then overlap with the other long side; pinch seam to seal. Fold in ends and pinch to seal. Arrange on the pan, seam-side down. Gently press sides to form a 12x4" loaf. Bake for 35 minutes or until crust is cooked and golden. Cut into slices. Serve with remaining sauce. Adapted from The Appetizer Bible

If you're ever snowed in, this is perfect sit-in-front-of-the-fire food!