Jennys Chicken Stuffed Stromboli Recipes

EASY CHEESY CHICKEN STROMBOLI

Steps:

• Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
• Lightly flour your work surface then roll out the pizza dough to a rectangle measuring 11x13 inches.
• In a small bowl mix together the shredded chicken with the Parmesan cheese and 1/2 cup of the marinara sauce. (Reserve the remaining 1/2 cup of marinara sauce for dipping.)
• Position the dough so the longer side is closest to you then arrange the chicken mixture in the center of the dough. Top the chicken with the sliced mozzarella and then the basil leaves.
• Beginning 1 inch from the top of the dough, cut 1/2-inch slits from the center of the dough outward toward the edges. Fold the top portion of the dough over then alternately braid the strips across the center. Cut off any excess dough then tuck the two end pieces underneath the stromboli. Transfer the stromboli to the baking sheet. (See Kelly's Notes.)
• Brush the top of the stromboli with the olive oil, sprinkle it with additional Parmesan cheese then bake it for 25 to 30 minutes until it's golden brown and the cheese is melted. Remove the stromboli from the oven, transfer it to a rack and let it rest for 10 minutes. Slice and serve.

CHICKEN PARMESAN STROMBOLI

Steps:

• Prepare chicken tenders according to package directions. Preheat oven to 400°. Unroll pizza dough onto a parchment-lined baking sheet. Layer with mozzarella, chicken tenders and Parmesan to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under. Combine olive oil, garlic powder, oregano and pepper; brush over top., Bake until crust is dark golden brown, 18-22 minutes. Let stand 5 minutes before slicing. Serve with marinara sauce for dipping.

JENNY'S GRILLED CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.
• Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

JENNY'S CHICKEN STUFFED STROMBOLI

Steps:

• In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot) water.
• Allow to proof (sit) for 10 minutes.
• In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey.
• Add the wet ingredients (cold stuff first) to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.) Allow the dough to rise. Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.) But as long as you let it rise at least 2 hours, it should be OK.
• Saute onion with a little olive oil until vaguely transparent. Add chicken and cook until just not salmonella city - pink inside is ok because it will also cook inside the stromboli.
• Add green peppers at last minutes and just warm through to take the edge off (I like mine crunchy, so cook as long as you think they need to). Roll out pizza dough on a floured board until its about the shape and size of a pizza pan.
• Lay the dough on a nonstick pizza pan or a cookie sheet. Layer the chicken, tomato, onion, peppers on one half of the dough.
• Sprinkle cheese overtop and flop the rest of the dough and seal- use a fork to crimp the edges if necessary.
• As for cooking, I set the oven at 500 degrees.
• Stuff the stromboli and place it on a cookie sheet greased with olive oil.
• I usually coat the stromboli with an egg wash, oregano, and pretzel (or kosher) salt. The egg wash will make it brown nicely.
• The other stuff is just for taste. There is no set time to cook it. Just keep checking it after about 1 2 minutes.
• When the bottom is brown, it's done.