Name: Broccoli Chicken Cheddar Bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 tbsp butter; 2 tbsp flour; 1 cup milk; a pinch nutmeg; to tast salt and pepper; 1 cup parmesan (grated); 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 tbsp water)

Recipe Print Comments

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

5 from 1 vote

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Course: Brunch, Lunch

Cuisine: American

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 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.