Wednesday, October 2, 2013

Cheesy, Chicken and Bacon Pullapart Bread

I won't hold back, I'm just going to come right out and say it.  This bread is ah-mazing!  Cheese, bacon, chicken and bread are high on my list of food loves.  So to have those food loves combined in one, single recipe made me simply giddy.  So to recommend that you try this bread would be an understatement.  You need this bread in your life.
A big ol' loaf of bread with a crusty outside and incredibly fluffy inside.  That bread is this sliced and loaded with all sorts of goodies.  Packed with cheese in every crevis.  Perfect start, right?  Then to that is a healthy amount of tender, juicy chicken.  A hefty dose of crumbled bacon is then added, then it's finished off with some green onions and garlic butter.  I mean I could honestly eat it at that point.  But let's face it, cheese is just so much better when it's melted and gooey and strings with you pull a piece of bread from the loaf. 

When it comes out of the oven it's just the most amazing thing you've ever seen.  A delicious loaf of beautiful bread that's loaded with melty cheesy goodness then loaded with chicken and bacon.  Oh my!  This bread is oh-so-good and addicting.  You can't stop with one bite, you can try but it just won't happen.  You'll keep going back for more and more. 
This is a fun and quick meal perfect for weeknights, but it's also a great dish to serve as an appetizer or at a tailgate.  The options of flavor combinations are endless and can be customized to suite any palate.    

Cheesy, Chicken and Bacon Pullapart Bread

1 1/2 Cups roughly chopped chicken, I used rotisserie
1 (8oz) package Aged sharp cheddar, I used Cabot, thinly sliced
1 (8oz) package Colby Jack cheese, thinly sliced
1 Package bacon, cooked and crumbled
2 Green onions, chopped
3 Tbsp unsalted butter
1 1/2 Tsp garlic herb salt
1 Loaf Italian bread


Preheat oven to 350.

Place the butter in a microwave safe bowl and heat until melted, about 15-20 seconds.  Add the garlic herb salt, stir then set aside.

Deeply slice the bread, without cutting entirely through, cutting in a diagonal pattern.  Once the bread has been sliced one way, cut across going the opposite direction, being careful not to cut through.  You should now have a diamond pattern.
Place the thinly sliced cheese between each slice of bread.  Sprinkle the chicken over the bread, pressing between the slices.  Follow with the crumbled bacon, gently pressing between the slices.  Sprinkle the green onions over the loaf.  Slowly pour the garlic butter evenly over the entire loaf. 
Place in the preheated oven and bake until bread is golden and cheese has melted, about 25-30 minutes.  Remove from oven and serve immediately. 

Recipe source: A Lynsey Original 

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