Ingredients:
1 (10 ounce) cans chunk canned chicken, drained
1 (4 1/2 ounce) cans chopped green chilies
4 ounces low-fat cream cheese, softened
1/4 cup chopped red bell peppers ( canned or fresh)
1 tablespoon honey
1 dash salt
1 dash pepper
1 (11 ounce) cans refrigerated French bread dough
1 eggs
1 teaspoon water
6 pieces roasted red peppers, thin strips ( from a jar)
1 tablespoon butter, melted
1 dash garlic powder
parsley (optional)
Directions:
Preheat oven to 350 degrees F and grease cookie sheet.
Combine chicken, chile, cream cheese, 1/4 cup bell peppers, honey, salt and pepper and mix together.
Remove dough from can and place on lightly floured surface.
Unroll dough and spread chicken mixture evenly on it to about 1 inch of edges.
Carefully reroll dough and gently press eddges to seal; folding ends under.
Place loaf on cookie sheet.
In another bowl, combine egg and water and beat well.
Brush over top of loaf. Sprinkle with parsley.
Arrange pepper strips about 2 inches apart on top of loaf.
Use a sharp knife to cut 5-6 diagonal slices, 1/2 inch deep on top of the loaf.
Bake for 25-30 minutes or until edges are deep golden brown.
Combine butter and garlic powder and brush over warm loaf.
Cut into slices and serve.
Servings: 6
Time preparation: 25 min.
Time total: 55 min.