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Home / Recipes / Chicken Twist

Chicken Twist

Chicken Twist
Chicken Twist
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Prep Time: 25 min (not including thaw time)
Bake Time: 30-40 min
Servings: 12
Skills: Intermediate


  1. 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.

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