Chicken Parmesan Braid

Sauteed chicken and herbs, tangy tomato sauce, and gooey mozzarella cheese - nestled into a golden brown, chewy loaf of bread! And look at that stellar presentation. The best part is - it looks hard to make, but it's actually super easy.

Great for dinner, but don't forget those parties! Because this makes such a stunning presentation, consider serving the braid for parties - whether it's your kid's birthday, or a holiday celebration. You can slice the braid crosswise into thin pieces and serve at least 8 people.

Think about the filling possibilities: I stuffed the braid with sauteed chicken, sauce and cheese, but you can easily fill it with other ingredients, such as ham and Swiss, roast beef and provolone, shrimp, tomatoes and mozzarella, or for a vegetarian version, sauteed vegetables and crumbled feta cheese. Have fun with this!

About the work surface: If you have a nonstick countertop (such a granite), you can work directly on the counter. If not, coat your work surface with cooking spray so the braid doesn't stick when you transport it to the parchment paper.

About the dough: I used a 1-pound loaf of frozen bread dough and thawed it according to the package directions (a few hours on the counter). If you want, use refrigerated dough from your favorite specialty store or pizza shop. You will need 1 pound.

Want to prep the braid in advance? Great! Simply prepare the braid as instructed below and, before baking, place in the refrigerator for up to 24 hours (no need to cover with plastic). Remove the baking pan from the refrigerator 30 minutes before baking.

Chicken Parmesan Braid 

1 loaf frozen bread dough (1 pound), thawed according to package directions
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup marinara sauce
1/2 cup shredded mozzarella cheese
1 egg white, lightly beaten
1 tablespoon grated parmesan cheese

Preheat the oven to 350 degrees.

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until no longer pink, stirring frequently.

Add the oregano, onion powder, garlic powder, salt, and pepper and stir to coat. Cook for 2 more minutes, until the chicken is golden brown.

Roll the bread dough out into a large rectangle, about 9x15-inches in diameter. Spread the chicken down the center of the bread dough, in about a 3- to 4-inch wide strip.

Top the chicken with the marinara sauce.

Top the chicken and sauce with the mozzarella cheese.

Using a sharp knife, make several strips on the long sides of dough (about 1-1 1/2 inches apart), to within 1/4-inch of filling.

Starting from one end, begin the braid by folding two opposing strips over the filling, and slightly over each other. Continue braiding over the filling by pulling the left and right strips up and over each other.

Carefully lift the braid with both hands and place it on a large, parchment-lined baking sheet (don't worry if it's not straight - you can straighten it on the baking sheet). Brush with the egg white and sprinkle with the parmesan cheese.

Bake for 25 to 30 minutes, until puffed up and golden brown.

Cool slightly before slicing and serving.

Serves 4-6