Thursday, September 10, 2009

Beth's Tomato Chicken-Chile Stromboli

1 Pillsbury french bread loaf
1 lg chicken breast, cut into small pieces
1 tsp brown sugar
1 tsp lime
2 Roma tomatoes; 1 diced, 1 thinly sliced
1 can diced green chilies
1 sm container chive and onion cream cheese
1 egg, beaten

Preheat oven to 350 degrees. Cook chicken in a little olive oil in a skillet. Toss in brown sugar, diced tomato, and lime juice when almost done. Add a dash of salt and pepper. Mix cooked chicken and tomato mixture with cream cheese and chilies in a bowl.

Grease large cookie sheet. With lightly floured hands, gently unroll french bread dough. Scoop mixture into the middle of flat dough, about 1 in from the edge. Fold edges of the bread dough up, pinching them together very well. Pinch ends together and tuck under. Brush top of the bread dough with egg. Lay sliced tomatoes on top.
Bake for 25 - 30 minutes. Enjoy!!!

1 comment:

Cari said...

That looks awesome!! I'll definitely try that--probably change it up a bit though, we're not huge fans of tomato slices. I like mine cooked and mashed up. :-)