🍗 Ingredients
For the filling:
- 2 cups cooked chicken breast (sliced or shredded)
- 1 cup sliced ham (or turkey ham)
- 1½ cups shredded mozzarella cheese
- 2 tbsp cream cheese (optional, for extra creaminess)
- 1 tsp garlic powder
- 1 tsp black pepper
- ½ tsp salt (adjust to taste)
For the dough:
- 2½ cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2¼ tsp instant yeast (1 packet)
- ¾ cup warm milk
- 2 tbsp butter (melted)
For topping:
- 1 egg (for egg wash)
- Optional: grated parmesan or herbs
👩🍳 Instructions
1. Prepare the Dough
In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. Add melted butter, salt, and flour gradually. Knead until you get a smooth, elastic dough (about 8–10 minutes).
Cover and let it rise in a warm place for 1 hour, or until doubled in size.
2. Prepare the Filling
In a bowl, mix chicken, ham, mozzarella cheese, cream cheese, garlic powder, salt, and pepper. This mixture should be rich, cheesy, and slightly sticky.
3. Shape the Bread
Roll out the dough into a large rectangle on a floured surface.
- Place the filling down the center.
- Cut diagonal strips on both sides of the dough.
- Fold the strips over the filling alternately to create a braided pattern.
4. Bake
Transfer to a baking tray lined with foil or parchment.
- Brush with egg wash.
- Bake at 375°F (190°C) for 25–30 minutes until golden brown.
5. Serve
Let it cool slightly before slicing. The cheese will be melted and stretchy, while the bread stays soft and golden.
🔥 Pro Tips
- Use rotisserie chicken for faster prep.
- Add sautéed mushrooms or spinach for extra flavor.
- For crispier crust, bake on a preheated tray.
- Let the bread rest 5–10 minutes before cutting to keep filling intact.
🧀 Variations
- Buffalo Chicken Version: Add buffalo sauce and ranch drizzle.
- Italian Style: Use pepperoni and marinara sauce.
- Low-Carb Option: Use low-carb dough alternatives.
❓ Frequently Asked Questions
1. Can I make this ahead of time?
Yes, assemble it and refrigerate for up to 24 hours before baking.
2. Can I freeze it?
Absolutely. Freeze before baking, then thaw and bake fresh.
3. What cheese works best?
Mozzarella melts best, but cheddar, provolone, or gouda also work well.
4. How do I keep the bottom from getting soggy?
Use less moisture in filling and bake on parchment instead of foil if possible.
5. Can I use store-bought dough?
Yes, pizza dough or crescent dough works great for convenience.
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