Chicken Stromboli

The Record’s “Recipe of the Week”:
Chicken Stromboli by Stacy Gann

3 to 4 T. extra virgin olive oil
5 to 6 lbs. chicken breasts
Garlic salt
Pepper
4 to 5 strips of bacon
1 small red onion
1 small can mushrooms
2 refrigerated cans of crusty French loaf bread
2 cups shredded mozzarella and parmesan cheese blend
1 box frozen spinach, thawed and drained
1 jar alfredo sauce

In a large skillet, heat the olive oil over medium-high heat. Sprinkle the chicken with the garlic salt and pepper. Place the chicken in the skillet. Brown and cook until done. Remove the chicken from the pan. Cut the chicken into bite sized pieces.

In the same skillet, cook the bacon until crisp. Drain and crumble the bacon. In the same skillet with the bacon grease, cook the onions and mushrooms until the onions are tender.

Open a can of the bread dough. Unroll onto a floured surface and roll into a large square. In the middle of the dough, layer 1/2 of the cheese, spinach, 3 T. of the sauce, onions, and mushrooms, bacon, and chicken. Fold both sides over and wet the seams and ends to seal. Place on a cookie sheet, seam down. Tuck the ends under. Cut 3 slits on the top. Repeat with the remaining ingredients.

Follow the instructions for the French bread. You may need to cook 5 minutes longer than is says, or until brown.

Pour remaining sauce in a bowl and warm up for dipping. Slice stromboli and serve. It’s also great warmed up for leftovers.