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Whole Chicken breast, feta cheese, olives, banana peppers, and dill in a pesto molasses whole grain blanket of joy. Feel free to bask in the glow. Doesn't it just look like Fall around here?
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I was tired of regular old hot pockets for lunches. So where my kids. I could tell. They wanted something different but still tasty. So, I got my creative soul out and girded my loins. Or chicken breasts. Whatever. I must admit, the pesto molasses bread is killer. I think you will probably love it as much as I do.
Pesto Molasses Bread dough:
6 cups whole wheat bread flour
1/2 cup prepared basil pesto (if you buy it already made, may I suggest Classico)
1/4 cup black strap molasses
2 cups cool water (90 degrees)
1T active dry yeast
1 T salt (I used sea salt
1 T dry oregano
1 T baking powder
Filling:
12 half chicken breasts, cooked and seasoned well
24 olives, sliced thin (I used 2 per pocket)
12 banana peppers, sliced thin (one per pocket)
1 1/2 cup fetta cheese, (2T per pocket)
dill (sprinkle to taste)
Dough:
Combine the yeast, water and molasses in a mixer bowl. Allow to proof 5- 10 minutes. Add the remaining ingredients and mix with a dough hook on medium speed 4-5 minutes until smooth. You may need to add a little more flour or water depending on how accurate you are with measurements and the storage conditions of the flour. Dough should be easy to handle and not too sticky.
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Form into a ball and place in a gallon bowl. Allow to rest 20 minutes. This is a quick dough, meaning it just needs to rest and relax rather than actually raise much. DIVIDE into two balls. Roll one ball of dough out on a counter top covered with flour. Rectangle is best. 24 inches by 36 inches. Line up six cooked half chicken breast and top each with 4-5 olive slices, 2-3 slices of banana pepper, 1-2 T of feta cheese and sprinkle with dill.
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Cut the dough in a straight line between the chicken breasts and pull up the dough as you would with the stuffed bread sticks. This will keep the dough as a thin blanket instead of a thick wad of dough. Pinch the seams really tightly...I think I mentioned Aunt Bertha once or twice. Place seam side down on a sheet pan lined with parchment paper. Repeat with second ball of dough. Yields 12 pockets. Allow to raise 45 minutes. Pre-heat oven to 425 degrees.
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Bake 30-35 minutes until dark brown and internal temperature reaches 175 degrees.
One half is a serving. It's pretty filling and looks so nice.
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Oh stink bug. Note to self...kids don't like the peppers nearly as much as I do.
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There you go.
2 comments:
Okay, to be honest, when I began reading this post I was not sold. I thought...this is way to fancy and not for me. But by the time I got to the end I was sold. This one's going to be made. In my house! Thanks for opening me up to new things!
Try it MLE! I want to see pictures when you're done!
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