BUFFALO CHICKEN STUFFED FRENCH BREAD
Great for parties and tailgating. I do variations on the "stuffed french bread" concept (Philly Cheese Steak, Italian Sub, Chicken Paprikash, Ham and Swiss Strata..) because the variations are endless. Sometimes I'll add an egg to the filling as an added binder, but I don't think it's necessary (depends on your filling, if it needs a binder). I just made this combo this past weekend for a party.
Provided by crowmama
Categories Potluck
Time 35m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Cook the chicken breasts (I like to boil them) and then shred with two forks.
- Mix cheese, ranch dressing, and chili sauce with the chicken.
- Slice the french bread loaf lengthwise. Do not separate the two halves -- just butterfly it. Scoop out the soft bread filling, and break into little bits with your fingers.
- Add the bread pieces in with the chicken mix, and stir well to get everything coated nicely.
- Spoon all the chicken filling back into the french bread shells. Close the loaf together, and wrap tightly in foil.
- Bake at 350 degrees for about 15 minutes to melt the cheese.
- When cool enough to handle, slice into rounds about 1 or 2 inches thick.
Nutrition Facts : Calories 370.8, Fat 19.3, SaturatedFat 3.8, Cholesterol 43.6, Sodium 907.7, Carbohydrate 30, Fiber 3, Sugar 3.9, Protein 17.1
STUFFED FRENCH BREAD
Steps:
- Preheat oven to 350°F. On the top of the french bread, slice about 2 inches deep. Remove the top of the bread and hallow out the center. Save the scraps for croutons or breadcrumbs.
- Combine the cream cheese and buffalo sauce. Mix until combined. Then stir in the chicken, 1/2 cup cheese and garlic powder. Salt and pepper to taste.
- Spoon the filling into the hallowed bread. The add the remaining 1/2 cup shredded cheese. Bake for 20 to 25 minutes or until the top is bubbly.
- Remove from oven and let bread rest 5 to 10 minutes before slicing.
Nutrition Facts : Calories 349 kcal, Carbohydrate 21 g, Protein 22 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 86 mg, Sodium 1027 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
BUFFALO CHICKEN-STUFFED GARLIC BREAD
Imagine a marriage that joins the best qualities of a chicken Parmesan sandwich with the best qualities of Buffalo chicken, then wraps them up together in a toasty, garlicky, crusty package.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Tear off 2 pieces of foil about 12 inches longer than the baguette and stack on top of each other.
- Cut the chicken crosswise into 4 equal pieces. Set up a breading station with 3 shallow dishes: Stir together the flour and 1 teaspoon salt in the first dish; beat the egg and 3 tablespoons of the hot sauce in the second dish and add the breadcrumbs to the third dish. Coat each strip of chicken first in the flour, then dip in the egg mixture, letting any excess drip off. Then press into the breadcrumbs. Transfer to a plate.
- Line a second plate with a paper towel. Heat the oil in a large skillet over medium heat until a piece of the breading sizzles when added. Add the breaded chicken to the oil, making sure the pieces don't touch. Fry until golden brown on both sides, 2 to 3 minutes per side. Remove to the lined plate.
- Cut the baguette into 4 equal pieces (about the same length as the chicken pieces). Use a paring knife to hollow out the insides of each piece of baguette.
- Lay a piece of chicken on top of a slice of mozzarella and dash with a little more hot sauce if desired. Wrap the cheese around the chicken and stuff inside one of the baguette pieces. Repeat with the remaining chicken, cheese, hot sauce (if using) and bread pieces. Slice each stuffed baguette piece into thirds and arrange them together tightly on top of the foil.
- Put the butter, garlic and remaining 1 tablespoon hot sauce in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until the butter is melted. Pour the mixture over the top of the baguette pieces and fold the foil over to enclose the baguette.
- Bake until the chicken is cooked through, the cheese is melted and the top of the bread is starting to turn brown, 30 to 35 minutes. Transfer the foil pack to a cutting board and unwrap. Serve with carrots, celery, hot sauce and blue cheese dressing on the side.
BUFFALO CHICKEN-STUFFED FRENCH BREAD
Provided by Food Network
Categories appetizer
Time 1h10m
Yield 6 to 8 serving
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Slice about 2 inches deep through the top of the bread and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.
- Whisk together cream cheese, sour cream, mayonnaise, hot sauce, ranch seasoning, salt, chili powder, cumin, paprika, garlic powder and onion powder in a bowl until well combined. Stir in blue cheese, 3/4 cup Cheddar and 3/4 cup mozzarella, followed by chicken.
- Spoon Buffalo chicken dip into prepared French bread and top with remaining Cheddar and mozzarella cheeses. Bake on a baking tray for 35 to 45 minutes or until cheese is melted and golden brown. Let bread sit approximately 10 minutes to set and slightly cool, then slice. Best served warm. Garnish with blue cheese if desired.
CHEESY STUFFED BUFFALO CHICKEN BREAD
Make this Cheesy Stuffed Buffalo Chicken Bread for your next party. This Cheesy Stuffed Buffalo Chicken Bread incorporates three delicious cheeses.
Provided by My Food and Family
Categories Home
Time 50m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Mix mayo, dressing and 3 Tbsp. wing sauce in large bowl until blended.
- Reserve 1 Tbsp. onions for later use. Add remaining onions to mayo mixture along with the chicken and cheeses; mix lightly.
- Cut baguette lengthwise in half. Remove bread from insides of both bread halves, leaving 1-inch-thick shells. Fill with chicken mixture; place on parchment-covered baking sheet.
- Bake 30 to 35 min. or until heated through.
- Drizzle with remaining wing sauce; sprinkle with reserved onions.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
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