Real Recipes From Real Home Cooks ®

chicken, ham & portabella bread bake

(2 ratings)
Recipe by
Millie Johnson
Valley Head, AL

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 !

(2 ratings)
yield 4 -6
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For chicken, ham & portabella bread bake

  • 1 lg
    loaf of french bread
  • 2 1/2 lb
    chicken breast, cut in 1
  • 6 slice
    ham, smoked and deli-sliced
  • 4 lg
    fresh portabello mushrooms stems and gills removed
  • 1 1/2 c
    caramelized onions *
  • 1 md
    red bell pepper, sliced
  • 1 md
    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
  • 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
  • 2 lg
    onions, cut in half and sliced
  • 2 - 3 Tbsp
    real butter
  • 1 Tbsp
    olive oil
  • 2 - 3 pinch
    kosher salt

How To Make chicken, ham & portabella bread bake

  • 1
    MARINADE 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
  • 2
    Cut chicken into 1 inch cubes.
  • 3
    Put chicken in marinade and put in fridge for at least 30 minutes. The longer the better. (I like to do mine the day before.)
  • 4
    CARAMELIZED 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).
  • 5
    Add 1 Tbsp. olive oil and sliced onions and 2 - 3 pinches salt.
  • 6
    Cook 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.
  • 7
    HOLLOWING OUT BREAD Using a serated knife hold knife straight down and starting at end go around.
  • 8
    Then make your cut lengthwise. Use a sawing motion so you don't tear bread.
  • 9
    THE VEGGIES Slice peppers and set aside.
  • 10
    Saw extra bread off top
  • 11
    Hollow out bottom of loaf using fingers.
  • 12
    You 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.
  • 13
    Melt 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.
  • 14
    Using a damp paper towel, wipe mushrooms to clean and remove stem.
  • 15
    Remove gills with a spoon. Throw gills away.
  • 16
    Slice mushrooms 1/2 inch thick.
  • 17
    When 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.
  • 18
    ASSEMBLY preheat oven 350 degree F Place loaf on large enough piece of foil to wrap it up with. Add 1/3rd of chicken.
  • 19
    then some peppers & mushroom mix
  • 20
  • 21
    ham,then peppers,muenster cheese
  • 22
    chicken, pepper and mushroom mix,cheese, ham,and so on till you use everything up. Put top on.
  • 23
    Wrap tightly with the foil. Slide onto cookie sheet.
  • 24
    Bake 30 minutes in a 350 degree oven. Slice and serve.