Recipe of the Week

Chicken Parmesan Stromboli

1# boneless, skinless chicken breasts
2 tsp. olive oil
2 c. shredded mozzarella
1 (1 lb. 10 oz.) jar spaghetti sauce
2 T. grated Parmesan cheese
1 T. parsley
1 lb. fresh or frozen thawed bread dough

1.) Preheat oven to 400 degrees. Season chicken, if desired, with salt and pepper.

2.) In skillet, heat olive oil over medium-high heat and cook chicken thoroughly. Remove from skillet and cool slightly; shred chicken.

3.) In medium bowl, combine chicken, mozzarella, 1/2 c. spaghetti sauce, Parmesan cheese and parsley; set aside.

4.) On lightly floured surface, press dough to form 10x12-inch rectangle. Arrange chicken mixture down center of dough. Cover filling, bringing one long side into center, then overlapping with the other long side; pinch seam to seal. Fold in ends and pinch to seal. Arrange on baking sheet, seam side down. Gently press in sides to form 12x4-inch loaf.

5.) Bake 35 minutes or until dough is cooked and golden. (I brush the hot stromboli with a mixture of melted butter, garlic powder, parsley and Parmesan cheese right when it comes out of the oven--it makes it taste more like garlic bread)! Cut stromboli into slices and serve with remaining sauce, heated.