Chicken, Ham & Portabella Bread Bake

Millie Johnson

By
@BISCUITMAKR

This is one of my family and friends favorite recipe. The caramelized onions add that special touch ! Sometimes I give it an Italian flair by marinating the chicken in Italian dressing and substituting salami or peperoni for the ham, mazarella and feta cheese and a small jar of prego spaghetti sauce. Always a big hit !


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Rating:
★★★★★ 2 votes
Comments:
Serves:
4-6
Prep:
45 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 large
loaf of french bread
2 1/2 lb
chicken breast, cut in 1
6 slice
ham, smoked and deli-sliced
4 large
fresh portabello mushrooms stems and gills removed
1 1/2 c
caramelized onions *
1 medium
red bell pepper, sliced
1 medium
green bell pepper, sliced
1 pkg
8 oz. smoked provolone cheese,sliced
1 pkg
8 oz. muenster cheese, sliced
salt and pepper

* MARINADE *

1/2 c
dales sauce or moore's marinade
1/2 c
water
3 Tbsp
worcestershire sauce
1 Tbsp
olive oil
1 tsp
liquid smoke flavoring ( i used hickory )
1/2 tsp
onion powder
1/2 tsp
garlic powder
1/8 tsp
black pepper

* CARAMELIZED ONIONS *

2 large
onions, cut in half and sliced
2 - 3 Tbsp
real butter
1 Tbsp
olive oil
2 - 3 pinch
kosher salt

Step-By-Step

1MARINADE
In a bowl add dale/moore's sauce along with water, worcestershire sauce, liquid smoke, olive oil, onion and garlic powder and black pepper. Mix well and set aside

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2Cut chicken into 1 inch cubes.

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3Put chicken in marinade and put in fridge for at least 30 minutes. The longer the better. (I like to do mine the day before.)

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4CARAMELIZED ONIONS
Melt 2 Tbsp. butter in large skillet on medium heat. Cook for 1 or 2 minutes then skim the milk solids off (foamy stuff floating on top).

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5Add 1 Tbsp. olive oil and sliced onions and 2 - 3 pinches salt.

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6Cook for 30 minutes on med. heat, stirring often. They will turn a golden color.
Pour into bowl when they are done and use skillet for the rest of recipe.
While onions cook hollow out bread.
Pour into bowl when they are done and use skillet for the rest of recipe.

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7HOLLOWING OUT BREAD
Using a serated knife hold knife straight down and starting at end go around.

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8Then make your cut lengthwise. Use a sawing motion so you don't tear bread.

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9THE VEGGIES
Slice peppers and set aside.

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10Saw extra bread off top

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11Hollow out bottom of loaf using fingers.

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12You want a vessel about an inch thick on the sides and bottom. If you poke through just flatten a piece of bread and use as patch. Set aside.
*Discard , eat, or make bread crumbs with the bread you take out.

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13Melt 2 Tbsp. butter on med. high heat in the large skillet and add peppers. Start on mushrooms while peppers cook. Just stir now and then.

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14Using a damp paper towel, wipe mushrooms to clean and remove stem.

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15Remove gills with a spoon. Throw gills away.

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16Slice mushrooms 1/2 inch thick.

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17When peppers are almost tender add 1 more Tbsp. butter and the mushrooms. Lightly salt and pepper. Cook till mushrooms are wilted. 4-5 minutes. Pour into bowl and set aside.

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18ASSEMBLY
preheat oven 350 degree F
Place loaf on large enough piece of foil to wrap it up with.
Add 1/3rd of chicken.

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19then some peppers & mushroom mix

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20provolone

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21ham,then peppers,muenster cheese

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22chicken, pepper and mushroom mix,cheese, ham,and so on till you use everything up.
Put top on.

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23Wrap tightly with the foil. Slide onto cookie sheet.

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24Bake 30 minutes in a 350 degree oven. Slice and serve.