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CHICKEN-IN-A-CORN BREAD POCKET

Category:    Chicken, Bread
Yield: 6 servings
 
      6 tb Margarine                           1 c  Shredded Swiss cheese
  1 1/2 c  Chopped green peppers           4 1/2 c  All-purpose flour
      1 c  Chopped onion                     3/4 c  Yellow cornmeal
      3 c  Chopped cooked chicken              2 tb Sugar
           -(about 1-1/2 lbs uncooked)         2    Packets fast-rise dry yeast
    3/4 c  Favorite barbecue sauce             1 c  Water
      1    (4-oz) jar sliced pimientos,      1/2 c  Milk
           -drained                       
 
  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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