TOP 5 Chicken Bread Recipes
Whether you’re looking for a quick and easy dish or something more elaborate, you’ll find it here among our collection of the greatest Chicken Bread recipes. Many of my friends include this meal among their favorites since it is easy to make and can be enjoyed by a large group of people without any preparation or cleanup. Happy eating!
1.Baked Garlic Parmesan Chicken
Baked Garlic Parmesan Chicken
Ingredients
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 cup dry bread crumbs
- ⅔ cup grated Parmesan cheese
- 1 teaspoon dried basil leaves
- ¼ teaspoon ground black pepper
- 6 skinless boneless chicken breast halves
Instructions
- Step 1
- Preheat oven to 350 degrees F (175 degrees C). Prepare a baking dish that is 9 by 13 inches and lightly oil it.
- The next step is to combine the garlic and olive oil in a bowl. To make the topping, combine the bread crumbs, Parmesan cheese, fresh basil, and black pepper in a separate bowl. First, coat each chicken breast in the oil mixture, and then coat it in the combination of bread crumbs. Place the chicken breasts that have been coated in the baking dish that has been prepared, and then top with any residual bread crumb mixture.
- Step 3 Place the chicken in an oven that has been warmed for 30 minutes, or until the juices run clear and the bird is no longer pink.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 503 | |
| % Daily Value* | ||
| Total Fat 17 g | 26 % | |
| Saturated Fat 5 g | 25 % | |
| Trans Fat 0 g | ||
| Cholesterol 210 mg | 70 % | |
| Sodium 482 mg | 20 % | |
| Total Carbohydrate 14 g | 5 % | |
| Dietary Fiber 1 g | 3 % | |
| Total Sugars 1 g | ||
| Includes – Added Sugars | ||
| Protein 70 g | 139 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 244 mg | 24 % |
| Iron 2 mg | 11 % |
| Potassium 963 mg | 20 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Protein * low Carb * sugar Conscious * mediterranean * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free
| Fat | 17 g | 26 % |
|---|---|---|
| Saturated | 5 g | 25 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 14 g | 5 % |
| Fiber | 1 g | 3 % |
| Total Sugars | 1 g | – |
| Added Sugars | – | – |
| Protein | 70 g | 139 % |
| Cholesterol | 210 mg | 70 % |
| Sodium | 482 mg | 20 % |
| Calcium | 244 mg | 24 % |
| Magnesium | 92 mg | 22 % |
| Potassium | 963 mg | 20 % |
| Iron | 2 mg | 11 % |
| Zinc | 3 mg | 23 % |
| Phosphorus | 725 mg | 104 % |
| Vitamin A | 53 Вµg | 6 % |
| Vitamin C | 0 mg | 0 % |
| Thiamin (B1) | 0 mg | 36 % |
| Riboflavin (B2) | 1 mg | 47 % |
| Niacin (B3) | 27 mg | 171 % |
| Vitamin B6 | 2 mg | 173 % |
| Folate (Equivalent) | 55 Вµg | 14 % |
| Folate (Food) | 30 Вµg | – |
| Vitamin B12 | 1 Вµg | 35 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 2 mg | 15 % |
| Vitamin K | 5 Вµg | 4 % |
Source: https://www.allrecipes.com/recipe/55860/baked-garlic-parmesan-chicken/
Also interesting about Chicken Bread Recipe:
Can I freeze chicken bread?
The bread must cool thoroughly after baking. Seal securely with plastic wrap and store in the freezer for up to a month. To reheat, defrost thoroughly in the refrigerator overnight, then bake for a few minutes at 170 degrees Celsius.
What is Tangzhong?
Yvonne Chen, a Taiwanese cookbook author, promoted the tangzhong method of making yeast bread across Asia. This method has its roots in the Japanese yukone (or yudane). Making a thick slurry out of some of the flour and liquid in the recipe before adding the rest of the ingredients is a great way to get a light and airy loaf of bread.
2.Braided Chicken Bread
Braided Chicken Bread
Equipment
- Stand mixer or hand mixer
- Baking Tray
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon active dry yeast or Instant yeast
- 2 tablespoons milk
- 1 teaspoon salt
- 4 tablespoons oil
- 2 eggs
- 1 teaspoon granulated or castor sugar I used granulated
- 1/2 cup warm water for kneading the dough
- Creamy Chicken Filling Ingredients
- 2 cups boiled and shredded chicken
- 2 small red onions finely chopped
- 1 teaspoon salt
- 1 teaspoon crushed black pepper
- 4 tablespoons fresh chopped coriander
- 3 chopped green chilies de-seeded if you prefer the filling to be mild
- 2 tablespoons flour
- 2 tablespoons butter
- 1 1/2 cups milk
- Topping the Bread
- Sesame seeds for the topping optional
- Egg wash
Instructions
- Prepare two baking sheets by lining them with parchment paper or aluminum foil and preheating the oven to 200 degrees Celsius.
- To make the dough, begin by activating the yeast in a proving bowl. Put the water, yeast, and sugar into a basin of around medium size and mix all of the ingredients together thoroughly. Cover and allow the combination of yeast and sugar sit for five minutes, or until it becomes foamy and creamy.
- Mix the yeast mixture with two eggs, one teaspoon of granulated sugar, four cups of flour, two tablespoons of milk, one teaspoon of salt, four tablespoons of oil, and four cups of flour in a large mixing basin.
- Knead the dough for about ten minutes, either by hand or with a stand mixer, until it is smooth and elastic, and returns its shape when it is pressed with a finger.
- Roll into a ball and place in a basin that has been oiled. The dough should be covered and allowed to rise in a warm environment close to the oven for around forty minutes to one hour.
- While the dough is rising, you should get started on preparing the chicken filling.
- Create the filling with the creamy chicken.
- Put two tablespoons of butter and two chopped red onions in a skillet of medium size. Stir to combine.
- We don't want any color on the onions, so make sure they are cooked all the way through until they are just transparent.
- After adding two tablespoons of flour and allowing the mixture to simmer for approximately one minute with constant stirring,
- After pouring in one and a half cups of milk, whisk the mixture very slowly until it turns thick. When you run your finger down the back of the mixing spoon and some of the sauce remains, the sauce is ready to be served.
- In a large bowl, combine the shredded chicken, coriander, green chilies, salt, and black pepper. Combine everything thoroughly, then set it aside to cool.
- Putting Together the Bread
- After the dough has had a chance to rise, divide it into two balls of the same size.
- One of the dough balls should be rolled out into a rectangle, and then the chilled chicken filling should be placed in the centre of the rectangle. Slits should then be cut diagonally across the longer sides of the rectangle.
- After making a crisscross fold over the slits, finish by folding the paper in a clean manner. (The steps, which may be seen in the photographs that follow, are as follows.)
- Repeat this process with the second ball of dough.
- Coat with an egg wash and then sprinkle with toasted sesame seeds.
- Put the loaves on a baking sheet that has been buttered, and bake them for approximately 30 minutes, or until the crust is a nice golden color.
- Serve with green chutney or chili garlic ketchup, whichever you choose.
Notes
Dry Active Yeast is the yeast I use most often, however quick yeast may be substituted without any problems at all. In order to be certain that the yeast is adequately active, I always choose to prove it on its own first.
Oil: You may use any neutral-tasting vegetable oil that you want for this recipe.
Water: Use water that is lukewarm, or it should be at 38 degrees Celsius (100 degrees Fahrenheit). If the temperature is allowed to rise any further, the yeast will die.
To make shredded chicken, I bring 450 grams of boneless, skinless chicken breasts to a boil with some salt, pepper, and soy sauce. I allow it to cool completely before shredding it with two forks once it has been cooked thoroughly. You may also use shredded chicken that has been left over from another meal, or even chicken from a rotisserie.
Onion: You may use whichever onion you already have, but I went with a red onion.
To your taste, add as many green chiles as you like, or leave them out entirely.
The addition of coriander or cilantro to the chicken stuffing gives it a very bright and fresh flavor. You may use parsley as a substitute, but the flavor won't be quite the same.
However, you are free to use unsalted butter if you choose. I personally prefer salted butter.
Milk If you want the chicken filling to have a creamy texture, using whole milk is your best bet. On the other hand, you may alternatively use milk with a reduced amount of fat.
Egg wash: To prepare the egg wash, I mix up one egg, two teaspoons of water, and two tablespoons of white vinegar. You might also try brushing your teeth with some milk instead.
Black sesame seeds are a suitable alternative to sesame seeds, although they can also be omitted entirely.
| Amount Per Serving | ||
|---|---|---|
| Calories | 314 | |
| % Daily Value* | ||
| Total Fat 13 g | 20 % | |
| Saturated Fat 4 g | 18 % | |
| Trans Fat 0 g | ||
| Cholesterol 53 mg | 18 % | |
| Sodium 348 mg | 14 % | |
| Total Carbohydrate 38 g | 13 % | |
| Dietary Fiber 3 g | 10 % | |
| Total Sugars 3 g | ||
| Includes 0 g Added Sugars | ||
| Protein 12 g | 23 % | |
| Vitamin D 1 Вµg | 4 % |
|---|---|
| Calcium 69 mg | 7 % |
| Iron 3 mg | 15 % |
| Potassium 233 mg | 5 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * lupine Free * mollusk Free * alcohol Free
| Fat | 13 g | 20 % |
|---|---|---|
| Saturated | 4 g | 18 % |
| Trans | 0 g | – |
| Monounsaturated | 6 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 38 g | 13 % |
| Fiber | 3 g | 10 % |
| Total Sugars | 3 g | – |
| Added Sugars | 0 g | – |
| Protein | 12 g | 23 % |
| Cholesterol | 53 mg | 18 % |
| Sodium | 348 mg | 14 % |
| Calcium | 69 mg | 7 % |
| Magnesium | 29 mg | 7 % |
| Potassium | 233 mg | 5 % |
| Iron | 3 mg | 15 % |
| Zinc | 1 mg | 9 % |
| Phosphorus | 145 mg | 21 % |
| Vitamin A | 59 Вµg | 7 % |
| Vitamin C | 29 mg | 32 % |
| Thiamin (B1) | 0 mg | 41 % |
| Riboflavin (B2) | 0 mg | 29 % |
| Niacin (B3) | 5 mg | 29 % |
| Vitamin B6 | 0 mg | 14 % |
| Folate (Equivalent) | 156 Вµg | 39 % |
| Folate (Food) | 47 Вµg | – |
| Vitamin B12 | 0 Вµg | 12 % |
| Vitamin D | 1 Вµg | 4 % |
| Vitamin E | 1 mg | 8 % |
| Vitamin K | 6 Вµg | 5 % |
Source: https://ikneadtoeat.com/braided-chicken-bread/
Also interesting about Chicken Bread Recipe:
Can chicken bread be frozen?
May I store this bread in the freezer? The bread must cool thoroughly after baking. Seal securely with plastic wrap and store in the freezer for up to a month. To reheat, defrost thoroughly in the refrigerator overnight, then bake for a few minutes at 170 degrees Celsius.
Do you need flour to bread chicken?
Either eggs or breadcrumbs may be used to give the chicken a coating. Eggs and breadcrumbs are the next best thing to flour when it comes to breading chicken. You can effectively deep-fry chicken using this method, but keep in mind that the results won’t be quite the same as when you use flour.
3.Breaded Chicken Breasts
Breaded Chicken Breasts
Ingredients
- 3 large eggs
- Coarse salt
- 1/3 cup all-purpose flour
- 3 1/2 cups fresh breadcrumbs
- 1 cup vegetable oil
- 8 thin chicken cutlets about 1 1/2 pounds total
- Lemon wedges for serving (optional)
Instructions
- Step 1
- Whisk the eggs with a teaspoon of salt in a shallow dish, then set the dish aside for five minutes. Add a quarter of a teaspoon of salt to the flour that is located in a separate dish of the same size. In a third, more shallow dish, sprinkle one teaspoon of salt over the breadcrumbs.
- Step 2 Preheat the oil in a big pan made of cast iron or another heavy, deep skillet over medium heat. In the meantime, dry the chicken thoroughly with paper towels. Coat in flour, then shake off any excess flour before dipping in egg (letting excess drip off). Dredge in breadcrumbs, flipping them over twice and patting them down to ensure that they stick.
- Step 3 Raise the temperature to a medium-high setting. After browning the chicken in many batches, put it to the skillet and continue to cook it for about four minutes while gently shaking the pan regularly. Toss with tongs and continue cooking for another two to three minutes, or until browned on both sides and opaque throughout (if browning too quickly, lower heat). Using a slotted spoon, remove any brown crumbs that have settled to the bottom of the pan between batches. Salt the chicken once it has been drained and patted dry with paper towels.
Notes
Nutrition Facts
4 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 1,260 | |
| % Daily Value* | ||
| Total Fat 81 g | 124 % | |
| Saturated Fat 11 g | 53 % | |
| Trans Fat 1 g | ||
| Cholesterol 251 mg | 84 % | |
| Sodium 870 mg | 36 % | |
| Total Carbohydrate 76 g | 25 % | |
| Dietary Fiber 5 g | 18 % | |
| Total Sugars 6 g | ||
| Includes – Added Sugars | ||
| Protein 55 g | 109 % | |
| Vitamin D 1 Вµg | 10 % |
|---|---|
| Calcium 215 mg | 22 % |
| Iron 7 mg | 39 % |
| Potassium 633 mg | 13 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: mediterranean * dairy Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free * kosher
| Fat | 81 g | 124 % |
|---|---|---|
| Saturated | 11 g | 53 % |
| Trans | 1 g | – |
| Monounsaturated | 49 g | – |
| Polyunsaturated | 16 g | – |
| Carbs | 76 g | 25 % |
| Fiber | 5 g | 18 % |
| Total Sugars | 6 g | – |
| Added Sugars | – | – |
| Protein | 55 g | 109 % |
| Cholesterol | 251 mg | 84 % |
| Sodium | 870 mg | 36 % |
| Calcium | 215 mg | 22 % |
| Magnesium | 91 mg | 22 % |
| Potassium | 633 mg | 13 % |
| Iron | 7 mg | 39 % |
| Zinc | 3 mg | 30 % |
| Phosphorus | 544 mg | 78 % |
| Vitamin A | 102 Вµg | 11 % |
| Vitamin C | 1 mg | 1 % |
| Thiamin (B1) | 1 mg | 93 % |
| Riboflavin (B2) | 1 mg | 58 % |
| Niacin (B3) | 24 mg | 151 % |
| Vitamin B6 | 1 mg | 85 % |
| Folate (Equivalent) | 210 Вµg | 53 % |
| Folate (Food) | 51 Вµg | – |
| Vitamin B12 | 1 Вµg | 52 % |
| Vitamin D | 1 Вµg | 10 % |
| Vitamin E | 13 mg | 88 % |
| Vitamin K | 6 Вµg | 5 % |
Source: https://www.marthastewart.com/336792/breaded-chicken-breasts
Also interesting about Chicken Bread Recipe:
Can we freeze chicken bread?
It goes without saying that this Chicken Bread Loaf is not going to last more than a day on the kitchen counter. However, it freezes so well. Any extra may be stored in a freezer bag until it’s required.
What can I use to stick breadcrumbs to chicken?
Coat with Flour Coat the chicken with all-purpose flour that has been seasoned with salt and pepper. There should still be a little dusting of flour on the finished product, but you should brush off any excess before applying the egg wash. This step is essential for achieving a crunchy and juicy chicken.
4.Chicken Parm Stuffed Garlic Bread
Chicken Parm Stuffed Garlic Bread
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs lightly beaten
- 1 cup Italian panko-style breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large baguette
- 14-16 slices mozzarella cheese
- ¼ cup fresh basil leaves chopped
- marinara sauce for dipping
- For the Garlic Butter
- 5 Tbsp unsalted butter melted
- 2 Tbsp grated Parmesan cheese
- 2 tsp minced garlic
- 1½ tsp Italian seasoning
- 1 tsp kosher salt
Instructions
- The chicken breasts should be pounded thin with a kitchen mallet until they are about half an inch thick, working with one piece of chicken at a time. The chicken breasts should be placed between two pieces of plastic wrap. (Here's a helpful hint: If you don't have a kitchen mallet, use a rolling pin instead!) Continue in this manner with the other chicken breast.
- Chicken breasts should be cut into strips that are half an inch wide.
- The flour was spread out on the wide dish.
- Eggs that have been beaten should be placed in a shallow basin.
- Mix the breadcrumbs with the Parmesan cheese and place it on a separate dish.
- Put a big skillet on a burner that is set to medium-high heat.
- Chicken strips should be dipped first in the flour, then in the eggs that have been beaten, and finally in the combination of breadcrumbs and parsley. Put the chicken in the pan and start cooking it.
- Cook the chicken for 6-7 minutes, turning it over one or twice, or until it reaches an internal temperature of 165 degrees.
- Bring the temperature in the oven up to 350 degrees.
- Slice baguette into 4 pieces. Remove the middle section from each of the pieces by tearing it with your fingers.
- Place two mozzarella slices on top of each other in such a way that there is a 1 cm overlap between them. On top of that, place a chicken strip that has been cooked, and then sprinkle on some chopped basil. After wrapping the chicken in mozzarella and placing it inside the hollowed-out baguette, you may finish the sandwich.
- Baguette chunks should be cut into pieces that are 1 inch in size. After lining up the pieces so that they are touching one another, arrange them in a vertical fashion on a sheet pan that has been coated with foil.
- To make the garlic butter, combine all of the ingredients in a small bowl and whisk them together; then brush the mixture all over the baguette.
- Baguette should be encased in aluminum foil. Bake for 20 to 25 minutes, or until the mozzarella cheese has completely melted, whichever comes first.
- After removing from the oven, serve while still hot with marinara sauce on the side for dipping.
Notes
| Amount Per Serving | ||
|---|---|---|
| Calories | 599 | |
| % Daily Value* | ||
| Total Fat 27 g | 42 % | |
| Saturated Fat 15 g | 76 % | |
| Trans Fat 0 g | ||
| Cholesterol 167 mg | 56 % | |
| Sodium 904 mg | 38 % | |
| Total Carbohydrate 48 g | 16 % | |
| Dietary Fiber 2 g | 9 % | |
| Total Sugars 4 g | ||
| Includes – Added Sugars | ||
| Protein 39 g | 79 % | |
| Vitamin D 1 Вµg | 5 % |
|---|---|
| Calcium 458 mg | 46 % |
| Iron 4 mg | 23 % |
| Potassium 397 mg | 8 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free
| Fat | 27 g | 42 % |
|---|---|---|
| Saturated | 15 g | 76 % |
| Trans | 0 g | – |
| Monounsaturated | 7 g | – |
| Polyunsaturated | 2 g | – |
| Carbs | 48 g | 16 % |
| Fiber | 2 g | 9 % |
| Total Sugars | 4 g | – |
| Added Sugars | – | – |
| Protein | 39 g | 79 % |
| Cholesterol | 167 mg | 56 % |
| Sodium | 904 mg | 38 % |
| Calcium | 458 mg | 46 % |
| Magnesium | 60 mg | 14 % |
| Potassium | 397 mg | 8 % |
| Iron | 4 mg | 23 % |
| Zinc | 3 mg | 27 % |
| Phosphorus | 529 mg | 76 % |
| Vitamin A | 207 Вµg | 23 % |
| Vitamin C | 0 mg | 0 % |
| Thiamin (B1) | 1 mg | 56 % |
| Riboflavin (B2) | 1 mg | 52 % |
| Niacin (B3) | 11 mg | 67 % |
| Vitamin B6 | 1 mg | 54 % |
| Folate (Equivalent) | 165 Вµg | 41 % |
| Folate (Food) | 52 Вµg | – |
| Vitamin B12 | 1 Вµg | 33 % |
| Vitamin D | 1 Вµg | 5 % |
| Vitamin E | 1 mg | 7 % |
| Vitamin K | 10 Вµg | 8 % |
Source: https://spicedblog.com/chicken-parm-stuffed-garlic-bread/
Also interesting about Chicken Bread Recipe:
What to do with bread before it goes bad?
Suggestions for reviving stale bread and related cuisines
Preparing some fattoush. Middle Eastern flatbread, pita, or French bread that has gone stale may be used to make a delicious salad with fresh vegetables.
Soak up the staleness in your bread.
Throw some seed at the birds.
Toasted pizza.
Dessert of the summer.
Crispbreads.
Soup with ribollita noodles.
Soufflé
Do You dip chicken in egg or milk first?
Disassemble the bird into fryable chunks. Whip the eggs in a wide bowl, and then add the milk, seasonings, and pepper. The chicken should be marinated in the milk mixture for at least 5 minutes and up to 10 minutes. Flour the chicken, being careful to coat it well.
5.Buffalo Chicken Stuffed Bread
Buffalo Chicken Stuffed Bread
Ingredients
- ▢8 ounces cream cheese softened
- ▢1/4 cup blue cheese dressing optional
- ▢¼ cup ranch dressing
- ▢1/4-1/2 cups Frank's Hot Sauces
- ▢1 cup cooked chicken shredded
- ▢2 cups shredded cheddar cheese mozzarella cheese, or a mix, divided
- ▢1 loaf French bread
Instructions
- Cream cheese, blue cheese (if used), ranch dressing, and spicy sauce should be combined and whisked together in a mixing basin until creamy.
- Mix in the shredded chicken and one and a half cups of shredded cheese.
- Remove the top edge of the bread loaf, then make a small hole in the remaining bread to accommodate the filling. My preference is to leave about a centimeter of crust and bread around all of the sides.
- Mix the buffalo chicken with the mayonnaise and spoon it into the bread. Spread the remaining half a cup of shredded cheese over the top.
- Place on a baking pan and bake in an oven preheated to 350 degrees Fahrenheit for approximately 18 to 22 minutes, or until well heated.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 511 | |
| % Daily Value* | ||
| Total Fat 37 g | 56 % | |
| Saturated Fat 16 g | 82 % | |
| Trans Fat 1 g | ||
| Cholesterol 86 mg | 29 % | |
| Sodium 1,210 mg | 50 % | |
| Total Carbohydrate 29 g | 10 % | |
| Dietary Fiber 1 g | 5 % | |
| Total Sugars 5 g | ||
| Includes – Added Sugars | ||
| Protein 17 g | 34 % | |
| Vitamin D 0 Вµg | 3 % |
|---|---|
| Calcium 325 mg | 32 % |
| Iron 2 mg | 13 % |
| Potassium 175 mg | 4 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free * kosher
| Fat | 37 g | 56 % |
|---|---|---|
| Saturated | 16 g | 82 % |
| Trans | 1 g | – |
| Monounsaturated | 9 g | – |
| Polyunsaturated | 7 g | – |
| Carbs | 29 g | 10 % |
| Fiber | 1 g | 5 % |
| Total Sugars | 5 g | – |
| Added Sugars | – | – |
| Protein | 17 g | 34 % |
| Cholesterol | 86 mg | 29 % |
| Sodium | 1,210 mg | 50 % |
| Calcium | 325 mg | 32 % |
| Magnesium | 32 mg | 8 % |
| Potassium | 175 mg | 4 % |
| Iron | 2 mg | 13 % |
| Zinc | 2 mg | 19 % |
| Phosphorus | 298 mg | 43 % |
| Vitamin A | 241 Вµg | 27 % |
| Vitamin C | 11 mg | 12 % |
| Thiamin (B1) | 0 mg | 32 % |
| Riboflavin (B2) | 0 mg | 35 % |
| Niacin (B3) | 3 mg | 16 % |
| Vitamin B6 | 0 mg | 9 % |
| Folate (Equivalent) | 101 Вµg | 25 % |
| Folate (Food) | 44 Вµg | – |
| Vitamin B12 | 0 Вµg | 20 % |
| Vitamin D | 0 Вµg | 3 % |
| Vitamin E | 1 mg | 8 % |
| Vitamin K | 24 Вµg | 20 % |
Source: https://tastesbetterfromscratch.com/buffalo-chicken-stuffed-bread/
Also interesting about Chicken Bread Recipe:
Why do you dip chicken in flour before egg?
This is the traditional breading method, and it’s easy to implement. The egg wash adheres better to the food after being dipped in flour beforehand. Adding oil to the egg wash makes the wet coating more manageable, and the additional fat browns the breadcrumbs more evenly below.
How do you revive stale bread?
A cold oven set at 300 degrees should be used to bake the loaf securely wrapped in aluminum foil. Once the bread has baked for 30 minutes (or 15 to 20 minutes for short or thin loaves like baguettes), take off the foil and bake it for another 5 minutes to crisp up the crust.
