4 skinless, boneless chicken breast halves
1 tablespoon Worcestershire sauce
1 tablespoon barbecue sauce
1 tablespoon minced onion
1 teaspoon " hot pepper sauce"
1 teaspoon Worcestershire sauce
2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cayenne pepper
1/4 teaspoon salt
3 slices fresh bread, shredded
Place chicken in a large pan. Heat the Worcestershire sauce and barbecue sauce over medium-high heat, and mix in onion, hot pepper sauce, garlic powder, black pepper, Worcestershire sauce, garlic powder and allspice. Mix well and pour over chicken in pan.
Place bread in the pan. Brush cornmeal onto bread. Sprinkle with salt, pepper, allspice and cayenne pepper. Cover, and turn to coat.
Bake uncovered at 375 degrees F (190 degrees C) for 45 minutes.
This was very delicious and very easy to make. The dough directions are a bit confusing so I kind of winged it. I doubled the recipe and found that I stuffed the dough full enough to only use one roll of crescent rolls, but not too much. I ended up making about as many as I could fit into a 9 inch springform and using the roll of crescent rolls to grease the springform. I did press the dough up the sides just slightly so it was not so sticky but it was still very pleasant.
I really like this bread. It was a huge hit at my house! I usually make up a big batch of "pasta sauce" and keep it in the fridge until I need it. I used olive oil instead of shortening, added the garlic powder, and added a tsp of basil. I added a bunch of fresh garlic cheddar chunks and shredded them in my food processor. So good, and so fast!