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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 28 |
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These ribs are sure to add kick to the party thanks to the haunting combination of spices. This can be served as an appetizer or even a hearty sandwich, depending on the occasion. Let the kids fill up on this before trick-or-treating. Ingredients:
4 cups diced cooked chicken breast |
1-1/4 cups water |
1/4 cup tomato paste |
2 tablespoons paprika |
2 tablespoons lime juice |
1-1/2 teaspoons onion powder |
1-1/2 teaspoons garlic powder |
1-1/2 teaspoons dried basil |
1-1/2 teaspoons dried oregano |
1 teaspoon salt |
1 teaspoon dried thyme |
1 teaspoon celery seed |
1 teaspoon pepper |
1 teaspoon cayenne pepper |
1 bay leaf |
12 ounces cream cheese, softened |
1 tablespoon grated lime peel |
2 tubes (11 ounces each) refrigerated crusty french loaf |
2 cups (8 ounces) shredded monterey jack cheese |
Directions:
1. In a large saucepan, combine the chicken, water, tomato paste, paprika, lime juice and seasonings. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 20 minutes or until liquid is evaporated, stirring occasionally. Discard bay leaf.
2. Combine cream cheese and lime peel. On a large piece of foil, roll one tube of bread dough into a 14-in. x 10-in. rectangle. Spread with half of cream cheese mixture to within 1/2 in. of edges; sprinkle with half of the chicken mixture and shredded cheese.
3. Starting with a long side and using foil, fold into thirds. Form a 14-in. x 4-in. loaf with a seam along one side. Pinch edges to seal. Transfer to a baking sheet. Repeat. Bake at 325° for 45-50 minutes or until golden brown.
4. Remove to wire racks. Cool for 10 minutes before cutting into 1-in. slices. Arrange on a large serving platter to resemble ribs with a plastic skull if desired. Yield: 2 loaves (14 slices each).
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