Ingredients:
- 2 (11 oz) cans pillsbury refrigerated crusty french loaf
- 3 chicken breasts (2 large or 3 small boneless, skinless cut in 1/2-inch pieces)
Directions:
- Bread - Heat the oven to 350 degrees and either spray a cookie sheet with nonstick spray or line with parchment paper. Remove the bread loaf from the can and cut each loaf into 3 pieces. Shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F for 22 to 26 minutes or until golden brown.
- Filling - In a large saute pan, add the oil and bring to medium high heat. Add the chicken, pepper and onion and cook 5 to 7 minutes until the chicken is no longer pink.
- Then add, in all the remaining ingredients except the sour cream and the 1 cup of cheese, and mix well. Bring to a boil, stir, and then reduce to medium low and simmer about 10 minutes, add in the sour cream and cook another minute or so, just to heat up.
- Bread Bowls - Now the bread should be done and slightly cooled so you can handle them. You can also make these the day before, no problem. If you make the bread ahead, I like to just heat them up in the oven at 325 for about 10 minutes to warm up. Then, cut a slice off the top and then scoop out about 1/2 of the bread, and just press the rest of the bread in the bowl down to make room for the filling. You want some of the bread to remain.
- Fill - Add 1/4 cup cheese to the bottom of each bowl, then fill your bread bowl with the chicken mixture, and then top each bread bowl with the remaining cheese and olives as a garnish. Serve the sour cream on the side.
- If you really want to make it good. Place the bread bowls right under the broiler for just a minute to melt the cheese. Just ENJOY! These are really very good.
- NOTE - Don't throw out that bread you scooped out. Put in a baggie and freeze. Use that as a nice stuffing for some fish fillets of chicken breasts and it makes a great thickening agent for soups. You can also just let is dry out, crunch up and use over vegetables for bread crumbs. SAVE IT!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3397.56 Kcal (14225 kJ) | ||
| Calories from fat | 1780.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 197.87g | 304% | |
|---|---|---|---|
| Cholesterol | 894.14mg | 298% | |
| Sodium | 11633.17mg | 485% | |
| Potassium | 4433.29mg | 94% | |
| Total Carbs | 136.66g | 46% | |
| Sugars | 32.05g | 128% | |
| Dietary Fiber | 22.35g | 89% | |
| Protein | 263.47g | 527% | |
| Vitamin C | 167.4mg | 279% | |
| Iron | 5.5mg | 30% | |
| Calcium | 3314.2mg | 331% | |
| Amount Per 100 g | |||
| Calories | 158.68 Kcal (664 kJ) | ||
| Calories from fat | 83.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 304% | |
|---|---|---|---|
| Cholesterol | 41.76mg | 298% | |
| Sodium | 543.31mg | 485% | |
| Potassium | 207.05mg | 94% | |
| Total Carbs | 6.38g | 46% | |
| Sugars | 1.5g | 128% | |
| Dietary Fiber | 1.04g | 89% | |
| Protein | 12.31g | 527% | |
| Vitamin C | 7.8mg | 279% | |
| Iron | 0.3mg | 30% | |
| Calcium | 154.8mg | 331% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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