Apple Pecan Chicken Salad Boats
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In The Refrigerated Meat Case
PREP TIME: 30min COOK TIME: 1hr
Serves 6 to 8
|Serving Per Recipe: 6 to 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 32g||49%|
|Saturated Fat 20g||100%|
|Total Carbs 26g||9%|
|Dietary Fiber 1g||4%|
|Vitamin A 25%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 cups shredded mozzarella cheese
10 ounces garlic and herb cheese
1 cup artichoke hearts, finely chopped
1/2 cup Parmesan cheese
1 (16-ounce) can refrigerated pizza dough
Preheat oven to 350°F. In a bowl, combine the shredded chicken, shredded mozzarella, garlic-herb cheese, chopped artichokes and Parmesan cheese. Mix well.
On a lightly floured surface, roll out the pizza dough into a 12”x 18” rectangle. With a pizza cutter or a sharp knife, cut the dough into 16 (3”x 4”) rectangles. Dollop a heaping tablespoon of chicken mixture onto each dough rectangle. Leave one rectangle without the spread and set aside. Press the mixture to evenly cover each rectangle.
Spray a 9”x 5” loaf pan with cooking spray and prop it up vertically. Use a spatula to layer the rectangles into stacks of 3 or 4. Place the stacked layers into the loaf pan, chicken side up. Top with the dough rectangle without spread that you had set aside. Sit the pan horizontally.
Bake the loaf for 1 hour, or until well browned and cooked through. Let cool for 5 minutes and then turn the loaf out of the pan. Serve while warm and let people peel off their slices.
TIP: The inside stays just a bit doughy due to the moisture in the chicken, so make sure to cook it until the top begins to brown.
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