So I am officially back in the proverbial workout saddle. I’ve tried pretty much every class that piqued my interest at the new gym, and I am totally smitten. I’m also hella sore. And I just said “hella”. Are the kids still saying that?
Speaking of smitten, OMG. Dear Bone Suckin’ BBQ Sauce, you complete me. Like, let’s just skip past the dating phase and you can move in, and pick out curtains and I can ask you to rub my back every night. Oh how happy we’ll be!
But oh wait… it’s not sold anywhere nearby. <Insert emotional breakdown>
There is an upside to being sad about the fact that something delicious you’re eating for the first time ever isn’t readily available to you. You’re already shoving your face, savoring every last drop, so emotional eating is just a natural form of consolation. Two birds, one stromboli.
And it’s a good thing this stromboli was SO easy. As Rachael Zoe would say: Lit-trally. I cooked the chicken in the crockpot all day and nestled it up inside a little blanket of pillowy pizza dough and tossed ‘er in the oven. Because in addition to being reminded how sore spinning and kickboxing can make a girl, I am also reminded of the ravenous appetite that accompanies such classes. Feed me, Seymore.
BBQ Chicken Stromboli
Cook time total: 4 hrs 20 min
3 large boneless, skinless chicken breasts
16 oz jar of your favorite BBQ sauce (reserve 1/4 of the jar)
1/4 cup chopped onion
1/2 cup reduced-fat mozzarella cheese
1 premade pizza dough (I used Trader Joe’s brand)
Directions: Place chicken breasts and onions in the crockpot, cover with 3/4 jar of sauce, cover and cook on high for 4 hours. Once finished cooking, shred with two forks and mix until sauce is evenly distributed. Prehead oven to 425. Roll out dough into a large oval, and with a pizza cutter, slice little tabs on each side of the dough. Place shredded chicken in the center, cover with cheese, and drizzle with remaining sauce. (You can use the rest here or save some for a dipping sauce). Gently fold tabs up and over the chicken, criss-crossing them as you go. Fold in the ends to secure the filling. Spritz the top of the stromboli with a little olive oil, and place in the oven to bake for about 15 minutes. Once the top is golden brown, remove and let cool for about 5 minutes before slicing.
I should also mention that the dough I used for this came from Trader Joe’s, yet another item that now eludes me. It’s all probably for the best since I could have easily taken this entire stromboli to the face. And if Brandon tried to stop me, I could just use some of my new facy kickboxing moves on him.
PS, sorry for the craptastic iPhone pictures, I was too lazy to find my camera.