Appetizers · Breakfast · Chicken · Entrees · Snacks

Chicken Bread


Chicken Bread

For Dough: For Chicken:
4 cups All Purpose Flour 2 lb chicken breast -boiled and shredded
1tsp Salt 1 small onion –diced ( ~1 heaping cup)
1 Egg 2 Tbsp salted Butter
4 Tbsp Oil 2 Tbsp Flour
1 Tbsp Instant Yeast 1 cup milk
~1 ½ cup warm Water for Kneading 2 Jalapenos finely diced ( optional)
For top finish: Salt and Pepper to taste
Melted salted Butter
Sesame Seed
Crushed Red Pepper ( optional )
1 Egg- beaten


** makes about two medium sized loaves


  1. Mix Flour, salt, and yeast in a bowl
  2. Add egg and oil
  3. Knead with warm water until soft dough is formed
  4. Cover and set aside for a couple of hours for dough to double

Chicken Mixture:

  1. Melt butter in nonstick pan on medium heat
  2. Add onions and fry until just softened
  3. Add flour and stir thoroughly
  4. Add milk and cook till it thickens ( 2 to 3 minutes )
  5. Add chicken and jalapenos and mix thoroughly
  6. Add salt and pepper to taste

Bread Assembly:

  1. Preheat oven to 400 F and Line a baking dish with parchment paper- Set aside
  2. Remove dough and punch down to release any built up air
  3. Divide dough in half ( based on how big you want the loaf to be)
  4. Roll out into a long oval or rectangular shape, about 1/4th inch thick, on a floured surface
  5. Brush on melted butter on dough
  6. Spread half of chicken mixture onto center of dough as shown in the picture below
  7. Cut downward diagnol strips on each side of dough and “braid” dough all the way down
  8. Brush top with egg and sprinkle with sesame seeds and/or crushed red pepper if you want additional heat
  9. Place bread on parchment lined baking sheet and place in preheated oven
  10. Bake for 20 minutes or until top starts to turn golden
  11. Broil for additional 3 minutes for an extra crispy finish
  12. Remove from oven and let sit for a couple minutes before cutting
  13. Serve Warm with ketchup or warm marinara sauce


  • Dough can be stored for use the next day by placing it in a bowl coated with a light layer of oil. Roll dough around in the bowl so dough gets a light coating of oil on it. Cover and refrigerate. Return to room temperature for easy handling.
  • Mixture is very versatile so jalapenos can be removed and additional ingredients like cheese can be added to add variety
  • I use salted butter but unsalted butter can be easily replaced

This slideshow requires JavaScript.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s