BBQ Chicken Pull-Apart Sourdough Boule

Cook Time
25

Ingredients

  • 1 California Goldminer® Sourdough Large Boule
  • 4 tbsp. butter, melted
  • 2 tbsp. Parmesan cheese, grated
  • 2 tbsp. garlic
  • 1 tbsp. olive oil
  • ½ red onion, chopped
  • ½ cup mushrooms, sliced
  • 2 cups chicken, cooked and shredded
  • ½ cup barbecue sauce
  • 1 cup Mozzarella cheese, thinly sliced
  • 1 tbsp. parsley, chopped

Directions

  1. Preheat oven 350ºF. Cut boule in a crosshatch pattern, almost to the bottom of the loaf, without cutting all the way through, and place on a baking sheet.
  2. In a small bowl, combine melted butter, Parmesan cheese and 1 tbsp. garlic and whisk until well-combined. Brush the mixture generously over the top of the sliced boule.
  3. Heat oil in a medium skillet over medium heat. Combine 1 tbsp. garlic, red onion and mushrooms and sauté for approximately 2 minutes. Add cooked, shredded chicken and barbecue sauce and stir until chicken is completely covered.
  4. Using a spoon, stuff the chicken mixture into the cuts in the boule, ensuring every cut is filled. Add Mozzarella slices between the cuts of the boule. Sprinkle parsley on top and cover boule with foil.
  5. Transfer baking sheet to oven, and bake boule until cheese is melted (approximately 5-10 minutes). Remove the foil and bake uncovered for an additional 5 minutes before serving.
Servings
8
Course
appetizer

Large Boule

Product Image
Goldminer Large Boule Packaging
Subtitle
NET WT 24OZ (680 g)
Allergens
CONTAINS WHEAT. MAY CONTAIN SOYBEAN, EGGS AND TREENUTS.
Ingredients
UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, ENRICHED WHEAT FARINA (FARINA, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SALT, YEAST.
Product Category
Boules
Import ID
1021