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    Home » Lunch Recipes

    Broccoli Chicken Cheddar Bread

    BY: Ben Rayl 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

    📋 Recipe

    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 minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes 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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