I’m not sure this meal really needs an introduction, but I’ll try to write one anyway. I give you the main characters of this dish: Bar-b-que chicken, cheese, bar-b-que sauce, and a host of grilling vegetables. Every thing in this recipe is customizable: don’t like onions? leave them out. Want more chicken, peppers, mushroom, etc? Add more. No problem. It’s like pizza only not and somehow the braid makes you feel like the meal is fancier then it is. Also it’s much easier to hide disguise veggies, that some people would rather not eat, inside a braid then exposed on the top of a pizza.

Cheesy BBQ Chicken Braid
Makes 2 large braids
2 cups shredded, cooked chicken*
1 red onion, sliced into thin half moons
½ green pepper, sliced thinly
8 oz mushrooms
2 tablespoons butter or oil
1 ½  cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese

Preheat the oven to 400 degrees.

While french bread roll recipe is rising, saute mushrooms in butter. When mushrooms are almost done and onions and peppers. Remove from heat while peppers are still crisp.

When the first rise is finished split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread half of the barbecue sauce down the center strip. Top with the chicken, veggies and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.

Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.

*We use applegate bbq chicken and it is perfect for this recipe

Source: Adapted from Mel’s Kitchen Cafe