Buffalo Chicken Stuffed Bread

About

Fathead Dough is so light and chewy, and it can only be made better by stuffing it with your favorite foods! The possibilities are endless here. If you love ooey, gooey, cheesy bread filled with slightly-spicy chicken, then you’ll love this snack. Each Buffalo Chicken Stuffed Fathead Dough is very filling and oh, so satisfying. This snack is gluten free and very low-carb! It’s also a great recipe for game days or parties!

– Jessica L

Ingredients

6 oz, boneless, raw (yield after cooking, skin removed) chicken breast
½ tablespoon butter
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup red hot buffalo wing sauce by frank's
½ cup shredded mozzarella by kraft
1 ½ ounce sharp cheddar cheese
8 servings low carb fathead dough

Instructions

For the chicken filling, cut your chicken breast into small strips for easy cooking. Melt the butter in a pan on medium heat and place in the chicken breast. Sprinkle the salt and pepper over the chicken and cook it for about 3-4 minutes per side until the chicken is cooked through.
Transfer the chicken to a clean surface and let it cool long enough to handle. Cut the chicken into small pieces. The thinner and finer the pieces are, the better it will be for later in the recipe. Return the chicken to your still-warm pan and toss it with the hot sauce. Set the pan aside for later.
Preheat the oven to 400 degrees. Cut your Fathead Dough into 8 even pieces. Return all but one to your refrigerator. Place the one piece you have between two pieces of wax paper and us your hand or a rolling pin to flatten the dough to a ¼-inch thickness.
Next, sprink the mozzarella cheese in the center of the dough. Then, place a few pieces of chicken with sauce on top. Dice the cheddar cheese into small cubes, and place a few cubes on top of the chicken as well.
For easy handling, lightly spray your hands with non-stick pan spray. Gently fold the edges of the Fathead Dough over the filling and use your fingers to seal it shut. When the stuffed dough is sealed, transfer it to a sheet tray lined with wax paper and non-stick spray with the sealed edges faced down.
Repeat the process for each piece of Fathead Dough, cleaning your hands between each one. Once all the dough is stuffed, refrigerate it for 10 minutes. Then, bake in the oven for about 20 minutes or until your dough is golden brown. Let the stuffed doughs cool for 10 minutes before serving.