Chicken Parmesan Loaf

February 22, 2021  Online Recipe Guide Avatar

Makes 1 loaf


3-1 / 2 to 4 cups all-purpose flour

1 / 4 cup grated Parmesan cheese

2 envelope FLEISCHMANN’S RapidRise Yeast

1 tablespoon sugar

1 teaspoon salt

1-1 / 4 cups water

2 tablespoons butter or margarine

1 large egg


Chicken Parmesan Filling

3 / 4 cup prepared spaghetti sauce

1 / 2 cup chopped green pepper

1 / 4 teaspoon Italian seasoning

1 / 4 teaspoon garlic powder

1-1 / 4 cups shredded cooked chicken

1 / 2 cup shredded mozzarella cheese

1 / 4 cup grated Parmesan cheese


Egg Glaze

1 egg

Grated Parmesan cheese (optional)

In a large bowl, combine 1 cup flour, 1 / 4 cup Parmesan cheese, undissolved yeast, sugar, and salt. Heat water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 3 equal portions; roll each to 16 x 4-inch rectangle. Spread each rectangle evenly with Chicken Parmesan Filling. Roll up tightly; pinch seams and ends to seal to form 16-inch ropes. Braid ropes; pinch ends to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Brush braid with Egg Glaze; sprinkle with Parmesan cheese, if desired. Bake at 400oF for 25 to 30 minutes or until done. Remove from sheet; serve warm. Refrigerate leftovers.

Chicken Parmesan Filling
In a medium bowl, combine filling ingredients. Stir to blend well.

Egg Glaze
In a small bowl, beat egg and water until well blended.

Nutrition Information
Per Serving:
Serving size: 1 slice (1 / 16 of recipe)
Serving weight: 3 ounces (89 grams)
Calories 180; Total fat 4.5 g; Saturated fat 2 g; Cholesterol 30 mg; Sodium 300 mg; Carbohydrates 25 g; Dietary fiber 1 g; Sugars 2 g; Protein 9 g


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