Chicken and Artichoke Stuffed Cheesy Bread Recipe

Ingredients

9 ounces Perdue Grilled Chicken Breast Strips
1/2 cup Parmesan cheese
2 cups shredded mozzarella cheese
10 ounces garlic and herb cheese
1 cup artichoke hearts, finely chopped
1 (16-ounce) can refrigerated pizza dough

Step 1

Step 1

Preheat oven to 350 F. Using a food processor or two forks (one in each hand), shred chicken strips. In a bowl, combine the shredded chicken, shredded mozzarella, garlic-herb cheese, chopped artichokes and Parmesan cheese. Mix well.

Step 2

On a lightly floured surface, roll out the pizza dough into a 12 x 18-inch rectangle. With a pizza cutter or a sharp knife, cut the dough into 16 (3 x 4-inch) rectangles. Dollop a heaping tablespoon of chicken mixture onto each dough rectangle. Leave one rectangle without the spread and set aside. Press the mixture to evenly cover each rectangle.

Step 3

Spray a 9 x 5-inch loaf pan with cooking spray and prop it up vertically. Use a spatula to layer the rectangles into stacks of 3 or 4. Place the stacked layers into the loaf pan, chicken side up. Top with the uncoated dough rectangle that you set aside. Sit the pan horizontally.

Step 4

Bake the loaf for 1 hour, or until well browned and cooked through. Let cool for 5 minutes and then turn the loaf out of the pan. Serve while warm and let people peel off their slices.

TIP: The inside stays just a bit doughy due to the moisture in the chicken, so make sure to cook it until the top begins to brown.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.

MEET THE CHEFS