Ingredients
4 cups diced cooked chicken breast1-1/4 cups water1/4 cup tomato paste2 tablespoons paprika2 tablespoons lime juice1-1/2 teaspoons onion powder1-1/2 teaspoons garlic powder1-1/2 teaspoons dried basil1-1/2 teaspoons dried oregano1 teaspoon salt1 teaspoon dried thyme1 teaspoon celery seed1 teaspoon pepper1 teaspoon cayenne pepper1 bay leaf12 ounces cream cheese, softened1 tablespoon grated lime zest2 tubes (11 ounces each) refrigerated crusty French loaf2 cups shredded Monterey Jack cheese
Preparation
In a large saucepan, combine the chicken, water, tomato paste, paprika, lime juice and seasonings. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 20 minutes or until liquid is evaporated, stirring occasionally. Discard bay leaf.
Combine cream cheese and lime zest. On a large piece of foil, roll one tube of bread dough into a 14x10-in. rectangle. Spread with half of cream cheese mixture to within 1/2 in. of edges; sprinkle with half of the chicken mixture and shredded cheese.
Starting with a long side and using foil, fold into thirds. Form a 14x4-in. loaf with a seam along one side. Pinch edges to seal. Transfer to a baking sheet. Repeat. Bake at 325° for 45-50 minutes or until golden brown.
Remove to wire racks. Cool for 10 minutes before cutting into 1-in. slices. Arrange on a large serving platter to resemble ribs with a plastic skull if desired.
