Preparation time
20 minutes
Ready in
55 minutes
Cooking Time: 20 minutes
Baking Time: 15 minutes
Makes
8 servings
Ingredients
- 2 tsp (10 mL) vegetable oil
- 4 cloves Ontario Garlic, minced
- 1 Ontario Leek (white and light green part), thinly sliced
- 1 pkg (227 g) sliced Ontario Button Mushrooms
- 6 boneless skinless Ontario Chicken Thighs (about 1-1/2 lb/750 g), chopped
- 2 tbsp (25 mL) fresh Ontario Parsley Leaves
- 1/4 tsp (1 mL) crushed red pepper flakes
- 1/4 tsp (1 mL) each salt and pepper
- 1 round (165 g) Ontario Goat Brie Cheese, cut into bite-size pieces
- 1 pkg (600 g) pizza dough
- 1 Ontario Egg, beaten Coarse Salt
Instructions
In large nonstick skillet, heat oil over medium heat; cook garlic, leek and mushrooms until softened, about 5 minutes, stirring occasionally. Add chicken, parsley, red pepper flakes, salt and pepper; sauté 12 minutes or until cooked through. Remove from heat, stir in Brie; cool slightly.
Meanwhile, on lightly floured surface, roll out dough to 12- x 16-inch (30 x 40 cm) rectangle. Place on parchment paper-lined baking sheet. Spoon chicken mixture in centre of dough, leaving 2-inch (5 cm) border at short ends and 3-inch (8 cm) on long sides. Cut diagonal slashes, about 2-inches (5 cm) wide, along both long sides of dough. Criss-cross strips over filling to cover and create a braided look.
Brush braid with egg and sprinkle with coarse salt. Bake in 400°F (200°C) oven until golden brown, about 15 minutes.
Nutritional Information
1 Serving (When recipe serves 8):
- Protein: 27 grams
- Fat: 14 grams
- Carbohydrate: 39 grams
- Calories: 390
- Fibre: 2 grams
- Sodium: 775 mg