Bistro Chicken Twist

This is a Pampered Chef recipe that I *LOVE*. It is so delicious and so pretty and (most important of all) so easy.

Bistro Chicken Twist

1 cup chopped cooked chicken (I use leftovers or those packets of already done)
1/2 cup diced red bell pepper
1/4 cup snipped fresh basil leaves
1/4 cup plus 2 tablespoons (1 1/2 ounces) grated Parmesan cheese, divided
1/2 cup shredded mozzarella cheese
1/4 cup mayonnaise
1 garlic clove, pressed
2 (11 ounce) packages refrigerated French bread dough (in the tubes like Pilsbury)
1 egg white, lightly beaten
1 teaspoon dry Italian seasoning mix

Preheat oven to 375. Mix chicken, bell pepper, basil, Parmesan, mozzarella, mayonnaise, and garlic.

There is a seam on the bread, so place it with that side up on the cutting board. Use a knife to slice halfway through from one end to the other (so you can make a spot for the filling). If you use your fingers to spread it apart while you slice, it works really well.

Flour lightly and rull it so that it's about four inches wide with a well in the center. Repeat for other loaf.

Spoon half the chicken mixture in the center of each loaf. Then gather the edges and pinch it all closed so that they look like loaves again, only this time filled with chicken! Put one loaf on the baking stone seam side down (I'm sure a cookie sheet would work, too, but you may want to make sure it's non-stick). Put the other loaf on top of that one (seam side down) making an "X".

Crisscross ends of dough to form a large figure 8, keeping ends of dough one inch from edge of stone and leaving two 1 1/2-inch openings in center of twist.

In a small bowl, combine egg white and seasoning mix; lightly brush over dough. Cut a three-inch slit in each of the top sections of the twist to reveal filling. Sprinkle remaining 2 tablespoons Parmesan cheese over loaf (note: I use A LOT more than 2 tablespoons of Parmesan...).

Bake 30-32 minutes or until deep golden brown. Remove from oven; cool 10 minutes.