| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, 1994 dccc, Finalist |
8 |
Servings |
INGREDIENTS
| 4 |
|
Breasts, chicken, halves, broiler/fryer, boned, skinned, cut in bite- sized pieces |
| 3 |
tb |
Oil, olive |
| 1 |
sm |
Onion, chopped |
| 2 |
lg |
Garlic, cloves, minced |
| 20 |
oz |
Spinach, frozen, chopped, thawed, well drained |
| 1 |
c |
Cheese, cheddar, grated |
| 1/2 |
c |
Cheese, Parmesan, grated |
| 1/2 |
c |
Olives, chopped |
| 1/4 |
c |
Pimentos, chopped |
| 1 |
lb |
Dough, bread, frozen, thawed shaped into an oblong |
INSTRUCTIONS
In a large frying pan, heat the oil over medium heat. Add
onions; cook for 3 minutes until onions are tender. Add garlic and
cook for 3 to 5 minutes more.
Add chicken and cook, stirring, about 8 minutes, or until chicken
is fork tender.
Set aside to cool.
In a large bowl, mix the spinach, cheeses, olives, and pimento;
fold in the chicken mixture.
Place the dough, on a large greased baking pan. Spread chicken
mixture over the dough leaving an inch border "clean" along the
edges.
Preheat the oven to 375 F.
Roll the long sides towards the center, and fold in the ends.
Place the roll seem-side down on a baking pan. Bake for 1 hour or
until brown.
Cook: Kimberly F. Beals, N. Conway, New Hampshire
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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