2 cups all-purpose flour
1 (18 ounce) can chicken broth
2 tablespoons warm water
1 teaspoon salt
1 (10 ounce) loaf cinnamon roll
1/4 cup butter, melted
1/4 cup raisins
1/4 teaspoon paprika
1/2 teaspoon white sugar
1 cup shredded mozzarella cheese
6 skinless, boneless chicken breast halves - cubed
Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 2x8-inch loaf pans.
In a large mixing bowl, mix flour, broth, water, salt and cinnamon. Beat mixture until smooth. Stir in mozzarella cheese and butter. Pour mixture into prepared pans. Bake in preheated oven for 30 minutes.
Meanwhile, transfer chicken pieces to two prepared baking pans.
Mix flour mixture, raisins, paprika and sugar into chicken rolling dish. Divide dough among two outstretched hands, forming a 23 x 9 inch rectangle. Place chicken rolls on top of flour mixture.
Bake at 400 degrees F (200 degrees C) for 10 minutes or until chicken is cooked through and juices run clear. Meanwhile, in a small saucepan, melt butter or margarine over medium heat. Cook chicken in a single layer, continue cooking 6 minutes. Remove from oven and secure foil around chicken, covering briefly. Remove foil and cool in pan.
Stir together flour mixture, cheese, chicken and raisins. Serve chicken in chicken rolls place side up. Roll out cinnamon roll to form a square. Place on a platter. Place bird in center of pan and display on flank as sides. Place raisins on side of pan. Garnish with cheese and raisins. Serve topped with raisin bread crumbs, sliced pepperjack cheese and remaining butter. Wrap foil and refrigerate 2 hours or overnight.
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