- 1 pound chicken breast (boneless, skinless)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 4 slices ham (preferably honey or black forest)
- 4 slices Swiss cheese (or Gruyère)
- 1 sheet refrigerated pizza dough (or homemade)
- 1 cup shredded mozzarella cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 egg (beaten, for egg wash)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions:
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a skillet over medium heat. Cook the chicken breasts for 5-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes, then slice it thinly.
- Assemble the Stromboli:
- Roll out the pizza dough on a lightly floured surface into a rectangle, about 12×16 inches.
- Spread a thin layer of Dijon mustard and mayonnaise over the dough.
- Lay out the ham slices evenly over the dough, followed by the Swiss cheese.
- Arrange the sliced chicken evenly on top of the ham and cheese.
- Sprinkle shredded mozzarella cheese over the chicken.
- Starting from one edge, carefully roll the dough into a log shape, pinching the edges to seal.
- Bake the Stromboli:
- Place the rolled stromboli seam-side down on a baking sheet lined with parchment paper.
- Brush the top of the stromboli with the beaten egg to give it a golden finish.
- Bake for 25-30 minutes, or until the dough is golden brown and the cheese is bubbly.
- Finish and Serve:
- Allow the stromboli to cool for a few minutes before slicing.
- Garnish with chopped fresh parsley if desired.
- Serve warm with your favorite dipping sauce or a side salad.
Tips:
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