Chicken Bread Bowl Recipes

CHICKEN PARMESAN BREAD BOWL RECIPE BY TASTY

Steps:

• In a medium bowl, combine bread crumbs, parsley garlic powder, onion powder, oregano, salt, and pepper to bread crumbs.
• Place flour and eggs in two other medium bowls.
• Roll the chicken breast in the flour, dusting off any excess. Dip the chicken into the egg, then place into the breadcrumbs, coating it completely.
• Heat the oil in a skillet over medium-high heat.
• Once the oil begins to shimmer, fry the breaded chicken strips until both sides are golden brown.
• Remove from heat and drain on a paper towel.
• Preheat oven to 350°F (180˚C).
• Slice the cooked chicken breast into ½-inch (1 cm) thick strips.
• Slice the top of the bread bowl off and scoop out the insides. Save the top of the bowl.
• Spoon and spread some of the marinara sauce on the bottom of the bowl, then layer on mozzarella, Parmesan cheese, chicken strips, marinara, remaining mozzarella, Parmesan, chicken strips, marinara, and remaining Parmesan.
• Place the cap of the bread bowl on top.
• Wrap the bread bowl in foil, then weigh it down with a heavy object for 30 minutes.
• In a small bowl, mix together butter, garlic, parsley, and Parmesan cheese.
• Remove the foil from the bread bowl and brush the garlic butter mixture evenly over it.
• Bake for 30 minutes.
• Cool for 10 minutes and slice.
• Garnish with basil, if desired.
• Enjoy!

SANTA FE CHICKEN BREAD BOWLS

Steps:

• Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.
• Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
• Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
• With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.

SANTA FE CHICKEN BREAD BOWLS

Steps:

• Heat oven to 350 degrees F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350 for 22 to 26 minutes or until golden brown. Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.;

CHICKEN ALFREDO BREAD BOAT RECIPE BY TASTY

Steps:

• In a microwave-proof liquid measuring cup, combine the water and the milk. Microwave on high for 45 seconds.
• In a large bowl, combine the flour, sugar, salt, garlic powder, Parmesan, and yeast. Mix thoroughly. Pour the milk mixture over the dry ingredients. Stir to combine. Knead the dough on a clean surface for 5 minutes until smooth, if the dough is sticking to the surface add olive oil 1 teaspoon at a time, then form into a tight ball.
• Drizzle 2 tablespoons olive oil in a large bowl. Place the dough in the bowl and cover with plastic wrap. Let rise for 1 hour.
• Preheat the oven to 450˚F (230˚C).
• In a separate large bowl, combine the chicken, 2 cups (200 g) mozzarella, Parmesan, garlic powder, pepper, and alfredo sauce. Mix thoroughly.
• Place the risen dough onto a floured surface. Roll out the dough so it is twice as long as it is wide and about ¼ inch (½ cm) thick.
• Transfer the dough to a parchment-lined baking sheet. Roll up all of the sides of the dough to create an oval shape. Pinch the dough and pull it while twisting, wrapping the dough into little spirals and placing it onto the rolled edge of the dough. Continue all the way around until you have several little spirals of dough.
• Pour the chicken alfredo mixture over the dough and spread it until it reaches the edges of the dough. Brush the sides of the dough with egg wash. Sprinkle the rest of the mozzarella on top of the chicken alfredo mixture.
• Bake for 30 minutes, until the crust is golden brown.
• Sprinkle with parsley. Serve immediately.
• Enjoy!

BREAD BOWL CHICKEN STEW

Steps:

• 1. Preheat oven to 400 degrees F. Place potatoes, carrots and ½ teaspoon salt in medium saucepan. Cover with water; bring to a boil. Reduce heat to medium. Cook 15 minutes or until vegetables are tender; drain.
• 2. Cut off top third of each bread loaf. Pull out soft insides; reserve for another use. Place bread on baking sheet; bake 10 minutes. Set aside.
• 3. Melt butter in large saucepan over medium heat. Add chicken; brown 5 minutes, stirring occasionally. Add flour, remaining ¼ teaspoon salt, pepper, thyme and paprika; cook and stir 1 to 2 minutes. Gradually stir in broth; cook and stir until mixture thickens. Stir in potato mixture, peas and green onions. Simmer 5 minutes. Spoon into bread bowls.

CHICKEN STEW IN A BREAD BOWL

Steps:

• Place chicken in a large pot.
• Add water, bouillon, poultry seasoning and thyme.
• Simmer chicken for one and a half hours, or until done.
• Remove chicken, straining it into a large bowl.
• Return stock to large pot.
• Add carrots, potatoes, and celery.
• Simmer, covered for 20 minutes or until vegetables are tender.
• Meanwhile, remove chicken from the bones and cut into bite sized pieces.
• Combine milk and flour and gradually add to stew.
• Add peas and stir to stew comes back to a boil and thickens.
• Return chicken and heat through.
• Serve in bread bowls.
• ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
• ** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.