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    Home » Lunch Recipes

    Broccoli Chicken Cheddar Bread

    BY: Ben Rayl PUBLISHED: 17 Apr, '14 UPDATED: 17 May, '21 1 Comment

    RecipePrintComments
    5 from 1 vote

    I love this bread/sandwich. It makes a perfect lunch with a cup of soup, but it’s also great finger food for a party, or the perfect addition to any brunch menu. It’s also great to wrap up and throw in your child’s lunchbox.

    Broccoli chicken cheddar bread website
    Broccoli chicken cheddar bread website

    Broccoli Chicken Cheddar Bread

    I love this bread/sandwich. It makes a perfect lunch with a cup of soup, but it’s also great finger food for a party, or the perfect addition to any brunch menu. It’s also great to wrap up and throw in your child’s lunchbox.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Brunch, Lunch
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 4 servings
    Calories: 682kcal
    Author: Ben Rayl

    Ingredients
     

    for the bechamel:

    • 2 tablespoon butter
    • 2 tablespoon flour
    • 1 cup milk
    • a pinch nutmeg
    • to tast salt and pepper
    • 1 cup parmesan - grated

    for the bread:

    • 1 pastry dough
    • 2 cups chicken - cooked and cubed
    • 2 cups cheddar cheese - shredded
    • 2 cups broccoli - florets cut into small pieces
    • 1 egg - beaten with 1 tablespoon water

    Instructions

    for the bechamel:

    • In a medium, heavy bottomed sauce pan, melt the butter over medium heat. When the butter is melted, use a whisk to whisk in the flour. Whisk until smooth and creamy.
    • Increase the heat to high, and gradually whisk in the milk. Add the nutmeg and salt and pepper, and cook - stirring constantly, until the sauce thickens and is very smooth, then stir in the parmesan cheese and remove from heat.

    for the bread:

    • Preheat the oven to 375 F and spread the pastry dough on a prepared baking sheet - making a large rectangle.
    • In a large bowl, toss the chicken, cheddar, and broccoli together with the behcamel.
    • Spread the chicken mixture down the center of the pastry dough, leaving about 5 inches of dough on each side.
    • Use a sharp knife to cut angled strips in the dough down each side, starting about 1 inch from where the filling ends. Fold the strips up over the filling in a criss-cross pattern to form a braid.
    • Brush the egg wash over the top, and bake for about 30 - 45 minutes, or until golden brown.

    Nutrition

    Calories: 682kcal | Carbohydrates: 48g | Protein: 38g | Fat: 37g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1177mg | Potassium: 436mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1253IU | Vitamin C: 41mg | Calcium: 820mg | Iron: 4mg

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      Recipe Rating




    1. Deborah

      January 21, 2018 at 8:38 pm

      what do you mean by pastry dough? Like Phyllo or like pie crust dough?

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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