{Chicken Parmesan Swirl Bread}

I know it's been awhile...too long in fact, since I posted a new recipe or blogpost. I talked about cutting back because I needed to focus more on my darling daughter, loving husband, and own health -- and even set out parameters for how I was going to do that, including only posting on Mondays. But last Monday came and went with no post as I endured the worst sickness I've had in literally years. I was in bed with a sleep mask blocking the light for most of 3 days, with intense migraines, crazy congestion, and a cough that sounded like I'd smoked for years (which I haven't).

My little caretaker:

Migraine meds and Kleenex: $18. Babycakes reading me "get well" books while I laid in her bed: priceless.

I am slowly but surely getting better, but still am not at 100%. Maybe by NEXT Monday I'll be back to "normal"!     I did feel good enough to take a short evening hike last night to get some fresh mountain air.

And felt good enough to look at a computer, edit photos, and type...so alas, finally a new (wonderful) recipe.

Introducing Chicken Parmesan Swirl Bread:

Ever since I made that sweet, decadent, Chocolate Peanut Butter Swirl Bread the idea has been swirling in my head to make a savory version. I love the new "Simply" line from Pillsbury because they use no artificial flavors, colors, or preservatives...and have no high fructose corn syrup. I started with their Simply Rustic Sourdough Loaf and swirled in my favorite things like sauteed kale, garlicy tomatoes, and shredded chicken.

They baked into little slices of chicken parmesan perfection...with THREE CUPS of diced/sauteed kale hidden inside.  They were the perfect "finger food" and were wonderful dipped in a side of marinara.

And Babycakes gobbled them up too. So I'll be adding these to the list of my best Healthy Kids' Meals...STAT!

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