Oh my, oh my, did we have a lovely weekend. Saturday’s weather was perfect and we took full advantage – went for a run, ate brunch at our favorite brunch place and sat outside, took a stroll to the park for a little picnic. Basically we kicked Saturday’s butt. And then on Sunday, the weather was a little hotter and less pleasant, so we did…nothing. Sat around. Watched TV. Napped. Amazing.
By Sunday night things had cooled off outside and I had finally gotten my fill of sitting around, so I decided to make something fancy for dinner. Well, fancy-ish. Basically it looks fancy. I used two loaves of frozen bread dough, poached a couple of chicken breasts, did a little chopping, and this was basically ready. We ate it on the balcony as a perfect end to a lovely, lazy weekend.
BISTRO CHICKEN TWIST (adapted from Bev Cooks)
2 chicken breasts, poached and shredded
1 red pepper, finely diced
2 cups fresh baby spinach, chopped
1/3 cup reduced-fat pesto
1/2 cup shredded parmesan cheese, divided
1/2 cup shredded mozzarella cheese
1/3 cup nonfat Greek yogurt
1 tbsp minced garlic
2 loaves frozen bread dough (or tubes of refrigerated bread dough…or homemade bread dough if you’re hardercore than I…)
1 egg white, beaten
about a teaspoon of dried oregano, thyme, and parsley mixed together
salt and pepper
- Preheat oven to 375.
- In large bowl, combine shredded chicken, red pepper, spinach, pesto, mozzarella cheese, parmesan cheese (reserving about 2 tbsp), Greek yogurt, and garlic. Season with salt and pepper.
- Place both loaves of dough on a work surface, seam side up. Using a serrated knife, slice each loaf from end to end, not cutting all the way through. Using your hands or whatever tool you have on hand, create a well down the middle of each loaf (kindof like a canoe). Spoon chicken mixture into the well in each loaf, then take your fingers and pinch the dough over the mixture to seal it so it’s fully enclosed. You should end up with two loaves stuffed with yumminess.
- Put one loaf on a lightly greased baking sheet, then put the other loaf over the first, so they make an X with one on top of the other. Crisscross the ends of each loaf to create a figure-8 like shape.
- Combine egg white with oregano, thyme, and parsley. Brush mixture on top of dough, then sprinkle on remaining parmesan cheese.
- Bake 30-35 minutes, until golden brown on top. Cool 10 minutes before slicing and serving.
This was such a nice patio dinner – light and fancyish and really, really delicious. I baked mine for 28 minutes, and it was still slightly doughy…but that’s the way I like it! My husband went on and on about this dinner, and he even ate all the leftovers for lunch the next day, so that’s always a plus. If you’re having a few friends over for dinner and want to do something, you know, fancyish, this is a great option.