Description
This Chicken Parmesan Stromboli is a delicious and easy twist on a classic Italian dish. Tender chicken, marinara sauce, and plenty of cheese are wrapped in a golden brown bread dough, making it a perfect meal for any occasion.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts
- 2 teaspoons olive oil
- 2 cups shredded mozzarella cheese
- 1 (28 ounce) jar spaghetti sauce
- 2 tablespoons Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1 lb frozen bread dough, thawed
Instructions
- Cook and Shred Chicken: Preheat oven to 400°F (200°C). In a medium saucepan, cook chicken breasts in boiling water until cooked through. Remove chicken and shred into bite-sized pieces.
- Combine Filling: In a large bowl, combine the shredded chicken, mozzarella cheese, ½ cup of the spaghetti sauce, Parmesan cheese, and parsley. Mix well.
- Assemble Stromboli: On a lightly floured surface, roll out the thawed bread dough into a 10×12 inch rectangle. Spread the chicken mixture evenly down the center of the dough.
- Fold and Seal: Fold one long side of the dough over the filling to the center. Overlap with the other long side of the dough, pinching the seam to seal. Fold in the ends and seal well.
- Bake: Place the stromboli seam-side down on a greased baking sheet. Bake for 35 minutes, or until golden brown.
- Serve: Slice the stromboli and serve with the remaining warmed spaghetti sauce for dipping.
Notes
- You can use store-bought or homemade pizza dough instead of bread dough.
- For extra flavor, add a pinch of dried oregano or Italian seasoning to the chicken mixture.
- If you don’t have fresh parsley, you can substitute with dried parsley flakes.
- Serve with a side salad for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 380kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
