Chicken-in-a-corn bread pocket

6 servings

Ingredients

Quantity Ingredient
6 tablespoons Margarine
1½ cup Chopped green peppers
1 cup Chopped onion
3 cups Chopped cooked chicken (about 1-1/2 lbs uncooked)
¾ cup Favorite barbecue sauce
1 (4-oz) jar sliced pimientos, drained
1 cup Shredded Swiss cheese
4½ cup All-purpose flour
¾ cup Yellow cornmeal
2 tablespoons Sugar
2 Packets fast-rise dry yeast
1 cup Water
½ cup Milk

Directions

peanut oil

In skillet, over medium heat, melt 2 tablespoons margarine. Add green pepper and onion. Cook, stirring until done. Stir in chicken, barbecue sauce, pimientos and cheese,. Set aside.

Set aside 1 cup flour. In a large bowl, mix remaining flour, cornmeal, sugar and yeast. In a saucepan, over low heat, heat water, milk and remaining margarine until hot to touch (125 to 130 degrees - measure with a meat thermometer). Stir into dry ingredients. On lightly floured surface, knead until smooth and elastic, about 5 minues, adding extra flour as needed.

Divide dough in half. Roll and stretch each piece into a 12-inch circle. Place on a large greased baking sheet. Spread half the chicken mixture over half of each circle. Fold dough over filling to form semi-circles. Press edges together with fork tines; cover. Place large shallow pan on counter and half-fill it with boiling water.

Place sheet over pan. Let dough rise 15 minutes.

Slit top of each loaf. Brush with oil. Bake at 400 degrees for 25 to 30 minutes. Serve warm. Refrigerate leftovers. Reheat to serve.

Serves 6.

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