Serves: 6
Total Calories: 137

1 (10-ounce) can chunk white and dark chicken in water, drained
1 (4 1/2-ounce) can chopped green chili
4 ounces 1/3-less-fat cream cheese (Neufchatel), softened
1/4 cup chopped roasted red bell pepper (from a jar)
1 tablespoon honey
dash salt
dash pepper
1 (11-ounce) can refrigerated French bread loaf
1 egg
1 teaspoon water
dash dried parsley flakes
6 strips (thin) roasted red bell peppers (from a jar)
1 tablespoon butter, melted
dash garlic powder

Heat oven to 350°F. Grease cookie sheet. In medium bowl, combine chicken, chiles, cream cheese, 1/4 cup roasted peppers, honey, salt and pepper mix well.

Remove dough from can place on lightly floured surface. Carefully unroll dough. Spread chicken mixture evenly over dough to within 1 inch of edges. With lightly floured hands, carefully but firmly reroll dough. Gently press edges to seal fold ends under. Place loaf on greased cookie sheet.

In small bowl, combine egg and water beat well. Brush over top of loaf sprinkle with parsley. Arrange roasted pepper strips about 2 inches apart on top of loaf. With sharp knife, cut 5 or 6 diagonal slices, 1/2 inch deep, on top of loaf.

Bake at 350°F. for 25 to 30 minutes or until edges are deep golden brown. In small bowl, combine butter and garlic powder. Brush over warm loaf. Cut into slices.

Nutrition Per Serving: Calories 290 Protein 17g Carbohydrate 28g Fat 11g Sodium 710mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 137
Calories from Fat: 85

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