Cheesy Chicken and Broccoli Stromboli
fresh broccoli • crispy chicken • melted cheese • homemade dough
Ingredients
- • 1 head of homegrown broccoli
- • 2/3 Cup warm water (between 100-115°F)
- • Packet of yeast
- • 1 or 2 Teaspoons of pure cane sugar, raw honey, or pure maple syrup
- • 2 Tablespoons (30ml) extra-virgin olive oil (one tablespoon for the dough and one for the rapini)
- • 1 Teaspoon salt
- • 1 and 1/2 Cups 00 flour or all-purpose flour
- • Eggwash (1 egg beaten with some milk)
- • Extra flour for breading chicken
- • Eggs for breading chicken
- • Breadcrumbs
- • Chicken Tenderloins
- • Sliced Provolone
- • Fresh Mozzarella
- • Freshly grated Parmiggiano Reggiano
- • Marinara Sauce (for dipping)
Method
- 1
Add the sugar to the water, stir it, and then heat to between 100 and 115 degrees fahrenheit.
- 2
Add the yeast. Stir again and let it sit for 5 to 10 minutes.
- 3
While the yeast is growing, add the flour and the salt to a mixing bowl. Stir the flour and salt to evenly combine them.
- 4
Mix the yeast water and a tablespoon of olive oil with the flour in the mixing bowl until it forms a dough.
- 5
Knead the dough on a cutting board.
- 6
Form into a dough ball by pulling the sides underneath it and sealing it up.
- 7
Rub the dough ball with a little olive oil.
- 8
Put the dough ball into a mixing bowl and let it rise for two to four hours in a warm area, preferably 80 degrees.
- 9
Go outside and harvest the broccoli.
- 10
Chop up the broccoli and set aside.
- 11
Bread the chicken tenderloins in seasoned flour, egg, and breadcrumbs (traditional, panko, crushed chips, whatever man).
- 12
Push the breading in a bit with the palms of your hands and slightly flatten them.
- 13
Fry em up homie.
- 14
While the tendies are frying, pre-heat the oven to 400 degrees and roll out the dough in a greased pan.
- 15
First put down the provolone cheese.
- 16
Now throw on the chopped broccoli.
- 17
Put on the fresh mozzarella and the tendies.
- 18
Finish it off with the parmigiano reggiano (you can also use regular parmesan or pecorino or whatever)
- 19
Roll it up and seal the edges together.
- 20
Poke a few holes in the top and brush it with the eggwash to help browning and texture.
- 21
Bake in the oven for about 20 minutes or so, could be a little shorter or longer depending on size and preference (at least that's what she said).
- 22
Let it cool for a few minutes then slice it up on a cutting board and serve it with marinara sauce on the side for dipping.
