People in my family start squealing in delight when I tell them Chicken Club is on tonight’s dinner menu. It’s a hit with everyone. It’s easy enough to make on a weeknight, but looks fancy enough to impress company with too. It’s got a chicken, bacon, and Swiss filling all wrapped up in a soft, warm bread dough braid.
1 batch bread dough
3 cups cooked, shredded chicken
4 slices cooked, chopped bacon
1 cup grated Swiss cheese
1/3 cup mayonnaise
1 tsp. Dijon mustard
2 Tbsp. fresh parsley
1 clove garlic, minced
Here’s what you do:
At lunchtime I start some dough in my bread machine and time it to be done when it will be time for me to fix dinner. You can also use store bought bread dough or even 2 tubes of crescent rolls if you’d like. The original recipe actually calls for crescent rolls, but we love the heartiness of bread dough. I also boil a few chicken breasts at lunchtime just so I have less to worry about at dinnertime.
So when it’s time to start dinner I can grab by bread dough right out of the machine.
Then I use my kitchen-aid mixer to combine all the other ingredients. First I add the cooked chicken breasts and shred those right up using the mixer. I haven’t hand shredded chicken in years because this works so well and saves me tons of time.
Then I add cooked and chopped bacon, 1 cup grated swiss cheese, 1/3 cup mayo, 1 tsp. dijon mustard, 2 Tbsp. fresh parsley (dried works fine too, just use a little less), 1 or 2 cloves of garlic, and some salt and pepper. I just put them all in on top of the shredded chicken, and turn on the kitchen aid again to mix everything right up.
Then you roll out the dough in a big rectangle and pile the filling lengthwise through the middle of the rectangle.
Make diagonal slices on each side.
Then fold them over so it looks kind of like a braid.
Finally, transfer it to a baking sheet and bake it for 25-30 minutes at 350 degrees until it’s all golden brown.