Wednesday, May 4, 2011

Chicken Bistro Twist

This looks fancy and tastes even better!

Mix filling ingredients like you would for a chicken salad. Canned chicken is great in this recipe.

Roll out bread dough into two recitangles.

Spread filling down the center of each rectangle.

Snip the dough with kitchen scissors, cutting from the outside in towards the middle.

Fold pieces over the filling alternating each side as you would for a braid.

Don't they look pretty?

Go ahead - WOW your family with this one! It is a great freezer meal which is why I always make two at a time.

Chicken Bistro Twist

Soft garlic breadstick dough
¼ cup chopped black olives
1 cup chicken, cooked and chopped
¼ cup mayonnaise
cup dehydrated peppers
¼ cup Parmesan cheese
1 Tbsp dried basil
½ cup shredded cheese
1 tsp dried, minced garlic

Check out the bread section for the garlic breadstick dough recipe and make a double batch. After the first rise, punch it down and divide in half. While it is rising, rehydrate peppers and garlic. Make a chicken salad filling out of all the ingredients. On an oiled surface, roll each piece into a 14x10-inch rectangle. Spread half of the filling down each loaf. Cut 1-inch wide strips using kitchen scissors down either side of the dough, cutting from the outside edge of the dough into the edge of the filling. Braid the loaf by folding top strips together across the filling and continue alternating strips until you reach the bottom. (This will look similar to a Danish braid.) Spray the tops of each loaf with oil and sprinkle with Parmesan cheese and Italian seasoning or some of the bread dipping herb mix found in the bread section of this book. Bake at 350° F for 25–30 minutes. If browning too quickly, cover loosely with foil before baking the final 5 minutes. Let stand for 10 minutes before slicing. To freeze: Remove from oven after 25 minutes of cooking. Allow to cool. Wrap in a few layers of plastic wrap and freeze. To use frozen loaf: Thaw and wrap in foil. Place on a baking sheet and bake at 350° F for 10–15 minutes or until heated through.


  1. I have a question for you. Are the measurements for the chicken salad for one of the breads or do I need to double the ingredients to make both. I made this for dinner tonight and the chicken salad ingredients seemed slim and wouldn't have spread to two loaves of bread. Thanks! We can't wait to eat it!

  2. The recipe will stretch for two loaves, but your family may prefer more filling. Feel free to do 1 1/2 times the batch of filling. I really think if you double the filling, it will ooze out too much while it bakes. Hope you enjoyed it!

  3. You are right, it was just right the way it is. The bread puffed up and was so delicious! Thanks for the recipe!!