Yield: 8 Servings
|4 eaches||Breasts, chicken, halves, broiler/fryer, boned, skinned, cut in bite- sized pieces|
|3 tablespoons||Oil, olive|
|1 small||Onion, chopped|
|2 larges||Garlic, cloves, minced|
|20 ounces||Spinach, frozen, chopped, thawed, well drained|
|1 cup||Cheese, cheddar, grated|
|½ cup||Cheese, Parmesan, grated|
|½ cup||Olives, chopped|
|¼ cup||Pimentos, chopped|
|1 pounds||Dough, bread, frozen, thawed shaped into an oblong|
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