Chicken Bread Bowl Recipes

Steps:

• Place chicken in a large pot.
• Add water, bouillon, poultry seasoning and thyme.
• Simmer chicken for one and a half hours, or until done.
• Remove chicken, straining it into a large bowl.
• Return stock to large pot.
• Add carrots, potatoes, and celery.
• Simmer, covered for 20 minutes or until vegetables are tender.
• Meanwhile, remove chicken from the bones and cut into bite sized pieces.
• Combine milk and flour and gradually add to stew.
• Add peas and stir to stew comes back to a boil and thickens.
• Return chicken and heat through.
• Serve in bread bowls.
• ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
• ** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.

Steps:

• Preheat oven to 350 degrees F.
• Slice about 2 inches deep through the top of the bread and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.
• Whisk together cream cheese, sour cream, mayonnaise, hot sauce, ranch seasoning, salt, chili powder, cumin, paprika, garlic powder and onion powder in a bowl until well combined. Stir in blue cheese, 3/4 cup Cheddar and 3/4 cup mozzarella, followed by chicken.
• Spoon Buffalo chicken dip into prepared French bread and top with remaining Cheddar and mozzarella cheeses. Bake on a baking tray for 35 to 45 minutes or until cheese is melted and golden brown. Let bread sit approximately 10 minutes to set and slightly cool, then slice. Best served warm. Garnish with blue cheese if desired.

Steps:

• In a medium bowl, combine bread crumbs, parsley garlic powder, onion powder, oregano, salt, and pepper to bread crumbs.
• Place flour and eggs in two other medium bowls.
• Roll the chicken breast in the flour, dusting off any excess. Dip the chicken into the egg, then place into the breadcrumbs, coating it completely.
• Heat the oil in a skillet over medium-high heat.
• Once the oil begins to shimmer, fry the breaded chicken strips until both sides are golden brown.
• Remove from heat and drain on a paper towel.
• Preheat oven to 350°F (180˚C).
• Slice the cooked chicken breast into ½-inch (1 cm) thick strips.
• Slice the top of the bread bowl off and scoop out the insides. Save the top of the bowl.
• Spoon and spread some of the marinara sauce on the bottom of the bowl, then layer on mozzarella, Parmesan cheese, chicken strips, marinara, remaining mozzarella, Parmesan, chicken strips, marinara, and remaining Parmesan.
• Place the cap of the bread bowl on top.
• Wrap the bread bowl in foil, then weigh it down with a heavy object for 30 minutes.
• In a small bowl, mix together butter, garlic, parsley, and Parmesan cheese.
• Remove the foil from the bread bowl and brush the garlic butter mixture evenly over it.
• Bake for 30 minutes.
• Cool for 10 minutes and slice.
• Garnish with basil, if desired.
• Enjoy!

Steps:

• Sprinkle the yeast over 2/3 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Mix brown sugar, 1 teaspoon of salt, and butter together in a small bowl. Combine the yeast mixture with the brown sugar mixture in a large mixing bowl; stir well to combine. Stir in 1 cup of flour until no dry spots remain. Stir in the remaining 1 cup of flour, a 1/2 cup at a time, mixing well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
• Meanwhile, combine chicken thighs, kiwi, oregano, cumin, taco seasoning, 1 teaspoon of salt, and 1 teaspoon of flour; set aside. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken thighs; cook and stir for 5 minutes. Pour in the chicken broth and simmer over medium-low heat until the chicken thighs are until no longer pink in the center, about 10 minutes. Stir in the tomato; cook for about 2 minutes. Remove from heat and mix in half of the Cheddar cheese; set aside.
• Preheat an oven to 400 degrees F (200 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into three equal pieces-don't tear it. Coat three equally sized oven safe glass or ceramic bowls with oil and place a piece of dough into each bowl. Take three smaller oven safe glass or ceramic bowls and coat the outside of each bowl with oil. Press the smaller bowl into the larger bowl, leaving about 1/2 an inch between the bowls. Allow bread to rise, while continuously pushing the smaller bowl into the larger bowl, about 10 minutes.
• Combine Parmesan cheese, black pepper, Italian seasoning, and garlic powder in a small bowl. Brush the edges of the dough with butter, then sprinkle with with the Parmesan cheese mixture. Place bowls on a baking sheet.
• Bake in the preheated oven until golden brown, about 15 minutes. Allow bowls to cool for 10 minutes, then remove both small and large glass bowls. Fill each bread bowl with the chicken mixture and sprinkle with the remaining Cheddar cheese. Return the filled bread bowls to the oven and bake until the Cheddar cheese melts, about 5 minutes.

Steps:

• Using a Bosch or Kitchen Aid mixer, put yeast, sugar, salt, hot water, and olive oil in the mixer.
• Gradually add the flour until the dough has sufficiently scraped everything off the sides of the mixing bowl. Continue to mix on low for 8-10 minutes.
• Remove and cover with plastic wrap - let the dough rise until doubles in size (about 30 minutes).
• Grease 2 cookie sheets and sprinkle with corn meal.
• Punch down the dough and make tennis ball-size dough balls (about 8-12, depending on how large you want your bread bowls).
• Place on cookie sheet with no more than 6 to a cookie sheet (don't let them touch). Let them rise for another 30 minutes.
• Bake each cookie sheet at 400 for 18 minutes.

Steps:

• Preheat the oven to 425˚F (220˚C).
• Make the flatbread bowl: In a medium bowl, stir together the flour, salt, and yogurt with a flexible spatula to combine. Knead the dough with your hands until a smooth ball forms, about 5 minutes.
• Lightly dust a clean work surface with flour. Turn out the dough and roll out to a 9-inch (22.5 cm) round as thin as a sheet of paper. Rotate the round occasionally to help the dough hold its shape. Lightly dust with flour as needed to keep the dough from sticking, but be careful not to use too much flour, which will make the flatbread tough.
• Invert an 8-inch (20 cm) metal bowl so the domed side faces up. Grease the bowl generously with nonstick spray, then spray one side of the dough. Gently lay the dough, greased-side down, over the bowl, pressing it flush against the surface. It's fine if the dough folds over on itself in places. Grease the inside of the other bowl, then spray the exposed side of the dough. Press the second bowl over the dough. With a paring knife, trim any excess dough around the edges.
• Transfer the bowls, still upside down, to a baking sheet and bake for 25 minutes, or until the dough is golden brown, lift the top bowl to check. Transfer to a wire rack and let cool for at least 15 minutes.
• When the bowls are cool enough to handle, remove the top bowl. Gently invert the other bowl and let the flatbread bowl slide off. Let cool completely on the rack. It will continue to crisp as it cools.
• Make the salad: Season the chicken breast on both sides with salt and pepper.
• Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Sear the chicken until deep golden brown, about 6 minutes per side, or until the thickest part of the chicken reaches 165°F (75˚C) on an instant-read thermometer. Remove the chicken from the pan and let rest for 5 minutes.
• In a medium bowl, whisk together the Worcestershire sauce, lemon juice, garlic, mustard, Parmesan, and salt to taste. Drizzle in the remaining 3 tablespoons of olive oil in a slow, steady stream, whisking constantly to emulsify. Stir in the yogurt until smooth. Season with pepper to taste, if desired.
• Once the chicken has rested, thinly slice.
• Fill the flatbread bowl with the romaine, then top with the sliced chicken, croutons, dressing, and Parmesan cheese.
• Enjoy!

Steps:

• In a microwave-proof liquid measuring cup, combine the water and the milk. Microwave on high for 45 seconds.
• In a large bowl, combine the flour, sugar, salt, garlic powder, Parmesan, and yeast. Mix thoroughly. Pour the milk mixture over the dry ingredients. Stir to combine. Knead the dough on a clean surface for 5 minutes until smooth, if the dough is sticking to the surface add olive oil 1 teaspoon at a time, then form into a tight ball.
• Drizzle 2 tablespoons olive oil in a large bowl. Place the dough in the bowl and cover with plastic wrap. Let rise for 1 hour.
• Preheat the oven to 450˚F (230˚C).
• In a separate large bowl, combine the chicken, 2 cups (200 g) mozzarella, Parmesan, garlic powder, pepper, and alfredo sauce. Mix thoroughly.
• Place the risen dough onto a floured surface. Roll out the dough so it is twice as long as it is wide and about ¼ inch (½ cm) thick.
• Transfer the dough to a parchment-lined baking sheet. Roll up all of the sides of the dough to create an oval shape. Pinch the dough and pull it while twisting, wrapping the dough into little spirals and placing it onto the rolled edge of the dough. Continue all the way around until you have several little spirals of dough.
• Pour the chicken alfredo mixture over the dough and spread it until it reaches the edges of the dough. Brush the sides of the dough with egg wash. Sprinkle the rest of the mozzarella on top of the chicken alfredo mixture.
• Bake for 30 minutes, until the crust is golden brown.
• Sprinkle with parsley. Serve immediately.
• Enjoy!

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry chicken strips in the hot oil until warmed through, 2 to 3 minutes. Transfer chicken to paper towel-lined plates using a slotted spoon. Cut chicken into bite-size chunks.
• Layer mashed potatoes, Cheddar cheese, corn, and chicken, respectively, into individual serving bowls.

Steps:

• 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!

Steps:

• In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
• In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
• Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
• In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
• To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
• Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
• Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
• Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
• Stir in the tomato paste and cook until aromatic, about 3 minutes.
• Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
• Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
• Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
• Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
• Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
• Brush the naan bowls with warm melted butter.
• Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
• Enjoy!

Steps:

• Place bread in blender. Once blended add seasoning.
• Crack the egg into a bowl and whisk with a fork.
• Place pain flour into a shallow bowl with seasoning. Coat the chicken in egg and the cover in plain flour.
• Coat in egg again and then cover in breadcrumbs. Place on a covered baking tray and bake in oven at 180 degrees for 20-25 minutes.

Steps:

• Preheat oven to 400°. Thaw spinach, reserving 2 tablespoons liquid., In a small microwave-safe bowl, combine oil and garlic. Microwave on high 30-45 seconds or until warmed. Cut a thin slice off top of each bread loaf. Hollow out bottoms, leaving 1/2-in.-thick shells (save removed bread for another use). Brush 2 tablespoons oil mixture over outside and inside of bread bowls. Place bread bowls on a baking sheet., Strain remaining oil mixture into a large skillet; discard garlic. Heat oil over medium-high heat. Add pepper and onion; cook and stir 5-7 minutes or until tender. Remove from pan., Add chicken to pan; cook and stir over medium-high heat 6-8 minutes or until no longer pink. Reduce heat to medium. Add artichoke hearts, cream cheese, 1/4 cup Parmesan cheese, Italian seasoning, salt, spinach, pepper mixture and reserved spinach liquid; cook and stir until cream cheese is melted. Stir in 1/4 cup crumbled bacon. Remove from heat., Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls., Bake, uncovered, 10 minutes. Cover loosely with foil; bake 8-12 minutes longer or until filling is heated through. Let stand 10 minutes before serving. To serve, cut each bowl into 4 wedges. Freeze option: Cool chicken mixture before filling bread bowls. Securely wrap unbaked bowls in foil; place in resealable plastic freezer bags and freeze. To use, partially thaw in refrigerator overnight. Unwrap bowls and place on a baking sheet. Cover loosely with foil and bake in a preheated 350° oven 1 hour. Bake, uncovered, 10-15 minutes longer or until filling is heated through and a thermometer inserted in center reads 165°.

Steps:

• Heat oven to 350 degrees F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. 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 for 22 to 26 minutes or until golden brown. Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.;

Steps:

• Cook the pancetta in a heavy-bottomed 4- to 5-quart pot over medium heat, stirring occasionally with a wooden spoon, until crisp and the fat has rendered, about 10 minutes. Add the onion and jalapeño pepper. Season with salt and sweat until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. (Add a little oil if your pot seems dry.) Add the cumin and coriander. Add the tomato paste and cook, stirring, 1 to 2 minutes. Add the lentils, can of tomatoes, chicken stock and a pinch of salt. Stir to combine, then increase the heat to medium-high and bring to a boil. Cook for 2 to 3 minutes to marry the flavors. Reduce to a simmer and cover. Cook until the lentils are tender, start checking at 20 minutes. Continue cooking, uncovered, stirring to break down the lentils and thicken the soup, another 10 to 15 minutes. Taste and adjust the seasoning with salt and pepper.
• Serve in bowls with a drizzle of olive oil, a dollop of yogurt and fresh cilantro leaves, or use the bread bowls. If using the bread bowls, cut a circle around the top of each with a paring knife, then gently pull out the tops. Remove some of the bread innards and have as a snack. Fill each bread bowl with hot soup and garnish with a dollop of yogurt and fresh cilantro leaves.
• Combine the flour, milk powder, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and oil and mix with the dough hook until a dough forms, scraping down the sides. Knead on medium-high speed until it pulls away from the side of the bowl and makes a smacking noise, 12 to 15 minutes. (The dough will be very sticky and soft, but do not add more flour.) Scrape out into a liberally oiled bowl, then toss to coat in the oil and cover in plastic. Allow to rise in a warm place until doubled in size, about 1 hour.
• Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
• Prepare a parchment or silicone mat-lined baking sheet. Turn the dough onto a lightly floured countertop and gently fold over onto itself to deflate some of the gas. Divide the dough into 4 pieces and roll into tight balls. Evenly space the balls on the prepared baking sheet and cover with plastic. Let proof until puffy and almost doubled; depending on the temperature, this can take anywhere from 30 minutes to 1 hour.
• Snip the tops of the dough balls with scissors in an X and bake until golden brown and puffed up and they feel hollow when you tap, begin checking at 15 minutes. Let cool on a rack.

Steps:

• Cook chicken in sauce pan with enough water to cover until done.
• Drain.
• Cut chicken into 2-inch pieces.
• In a large bowl mix together the mayo, celery, parsley, mustard, oregano, pimento and pepper.
• Add chicken and mix well.
• Spoon 1/2 cup chicken salad into rolls.
• Enjoy!

Steps:

• INSTRUCTIONS.
• 1) Pre-heat oven to 400 degrees Fahrenheit.
• 2) Cut the top of the French bread, off, and remove the bread inside to hollow it out. Place on a large baking sheet.
• 3) Spread 2/3 of your Alfredo sauce evenly inside the loaf. Cover with a layer of mozzarella cheese. Mix together Italian seasoning, salt and garlic powder and sprinkle over cheese.
• 4) Continue layering: chicken, bacon, tomatoes, remaining Alfredo sauce, green onions and top with Parmesan cheese.
• 5) Bake for about 15 minutes or until cheese melts.
• 6) Remove from oven, top with chopped parsley if desired, cut into slices and enjoy! Make sure to serve warm!

Steps:

• Grease a grill pan with cooking spray. Season chicken with salt and pepper; place in the prepared pan. Cook and stir over medium heat until chicken is no longer pink, about 7 minutes.
• Heat a skillet over medium-high heat. Add onion and bell pepper slices; saute until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.
• Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute.
• Carefully open the package of cauliflower rice and divide between 2 bowls. Divide the chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.