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Bistro Chicken Twist

Another great recipe from the Pampered Chef All The Best cookbook.


1 cup chopped cooked chicken
1/4 cup snipped fresh basil leaves
1/4 cup plus 2 tablespoons grated fresh Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove, pressed
2 packages refrigerated French bread dough
1 egg white, lightly beaten
1 teaspoon Italian seasoning


  1. Preheat oven to 375ºF.  Combine chopped chicken, basil, 1/2 cup of the Parmesan cheese, mozzarella cheese, mayonnaise and pressed garlic.  Mix well.
  2. Place bread dough, seam sides up on smooth side of cutting board.  Using a serrated bread knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat.  Lightly sprinkle flour evenly over dough.  Roll dough crosswise to a 4-inch width, creating a well down center of each loaf.
  3. Spoon half of  the chicken mixture down center of each loaf.  Gather up edges over filling, pinching firmly to seal.  Place loaves, seam sides down in an “X” pattern on a backing sheet.  Crisscross ends of dough to form a large figure “8,” keeping ends of dough 1 inch from end of pan and leaving two 1 1/2 inch openings in center of twist.
  4. Combine egg white and seasoning mix; lightly brush over dough.  Cut a 3-inch slit in each of the top sections of the twist to reveal filling.  sprinkle remaining 2 tablespoons Parmesan cheese over loaf.  Bank 30-32 minutes or until deep golden brown.  Remove from oven; cool 10 minutes.


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