Baked Chicken Sourdough

Yesterday I went to see the midwife and check on baby Parker.  It’s getting down to go time for this little bambino, and after the appointment I set out with Little Chef to pick up some of our supplies for the birth.  As anyone with a toddler knows shopping with one is a splendid mix of hysterical fun and hysterical meltdowns.  Little Chef goes from waving happily at people and chatting up a storm to full blown nuclear meltdown over the fact that I won’t let him drink from the bleach bottle I am buying.  I got some serious raised eyebrow looks.  The checkout lady pointed at my belly and said “So, was this one planned?”  I wanted to say “Yes, but hindsight is 20/20 right?!”  No returns or exchanges in the baby brewing business people.  Just remember that when you are rocking your adorable and not yet asshole-ish 10 month old saying “A second would be nice…”.  But I digress.  I really am so happy to be having another baby, I have just decided that raising small children is a lot like being addicted to a hardcore drug.  It has amazing ups, and life threatening downs, and you end up doing things in public you never ever thought you would.

Little Chef eating chicken leg

 

We just happened to be shopping beside Cobb’s Bread and as anyone knows, you can’t walk past Cobb’s and not go in.  The smell coming through the door of the that place is like a sweet whisper of all the things you have ever desired.  Plus Little Chef knows what’s in there and is very persuasive.  So we followed our hearts {bellies} and went in.  After Little Chef sampled pretty much everything {Life hack, the ladies behind the counter have a weakness for adorable little boys who point at things and bat their eyelashes and say “wow!”  He NEVER melts down in Cobbs.  The kid is way too smart for that.}  I saw the big loaves of sourdough.  I was inspired by a big hearty sandwich style meal my mom used to make for road trips or hiking excursions when we were younger, and decided an experiment as in order for supper that night.

Little Chef chopping chicken

 

We cut the top off the round sourdough, and stuffed it with roasted chicken, cheese, tomatoes and spices and wrapped it up and baked it.  I am quite pleased with the final product, but I should have put it in the oven a bit sooner to let it get a little more ooey-gooey melty!  So here is the recipe from Little Chef and I.

Tomatoes in sourdough

 

Baked Chicken Sourdough

1 round sourdough loaf, un-sliced

Half of the roasted meat from a chicken

Mozzarella cheese, sliced

1 tomato, sliced

Butter

Salt & Pepper and desired spices {I suggest BBQ style spices or Italian herbs}

Directions:  Pre-heat oven to 350 Degrees.  Slice the top off the sourdough and hollow out the crust by picking out all of the soft insides.  Layer pieces of chicken, mozza slices, and tomatoes until the bread “bowl” is stuffed full.  Season as you go.  Place the top back on.  Wrap in tin foil, place on a baking sheet and let bake in the oven for 30-45 minutes.  Remove from oven, slice and serve!

Baked chicken sourdough

 

Easy-peasy and ready fairly quickly.  So enjoy, try it out and let me know how it goes.  And to my other momma’s in the trenches, We shall prevail, as we always do!

-Stephanie

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