Chicken Parmesan Swirl Bread


Chicken Parmesan Swirl Bread // @noshandnourish


3 cups
Kale (diced)
1 tablespoon
Olive Oil
1 teaspoon
Minced Garlic
1 1⁄2 pound
24 ounces
Creamy Vodka Tomato Sauce
8 slices
Provolone Cheese
1 package
Pillsbury Simply Rustic Sourdough Loaf Dough
1 cup
Marinara Sauce (for dipping)


  1. Dice the kale into small pieces. Saute for 8 minutes or so with 1 tbsp olive oil and 1 tsp garlic over medium heat, until softened a bit.
  2. In a slow cooker, combine sauteed kale, creamy vodka sauce, and 1.5 pounds of chicken breasts. Cook on high for 2 hours. **or used precooked chicken and skip the slow cooker altogether!
  3. Remove chicken breasts and shred chicken.
  4. Preheat oven to 350 degrees.
  5. Open Pillsbury Simply Rustic Sourdough Loaf dough from package. Cut a small slit at the top to open it up -- to create a large flat rectangle. **It's a bit awkward to do this, but works just fine.
  6. Spoon the chicken mixure over the dough. Lay 8 slices of provolone cheese to cover it completely.
  7. Then roll up the dough to make a long, thick loaf.
  8. Bake for 45 minutes, or until cooked through.
  9. Let it sit for 10 minutes or so before slicing.
  10. Serve with marinara sauce for dipping!

Yields 4 Servings