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  1. Diane Aho of Milwaukee, Wisconsin, was chosen as a runner-up in the 2010 Rhodes' Family Favorites Recipe Contest with this recipe showcasing frozen dough and chicken.

  2. (1-lb.) loaf frozen Rhodes Bread Dough, thawed 1 (8-oz.) container sour cream 1 small onion, minced 1 garlic clove, minced 2 tablespoons chopped fresh basil and oregano 2 teaspoons pepper 1 teaspoon salt 4 drops hot pepper sauce 6 boneless skinless chicken breast halves 1 (8-oz.) pkg. sliced fresh mushrooms 1 small onion, thinly sliced 1/2 cup shredded Parmesan or Romano cheese 2 tablespoons milk 1. Let dough rise according to package directions.

  3. Meanwhile, combine sour cream, minced onion, garlic, herbs, pepper, salt and hot pepper sauce in large dish. Add chicken, turning to coat; refrigerate 1 hour.

  4. Heat oven to 350°F. Remove chicken from marinade; discard marinade. Spray large nonstick skillet with cooking spray. Cook chicken over medium to medium–high heat 8 to 10 minutes or until browned on both sides. Remove chicken. 

  5. Cut dough into 6 equal pieces; flatten each piece into 8- to 9-inch round. Place 1 chicken breast in center of each round; top with mushrooms, sliced onion and cheese. Fold dough over chicken; pinch edges to seal. Place wire rack in jelly-roll pan. Place chicken on rack; brush with milk.

  6. Bake 25 to 35 minutes or until crust is lightly browned, chicken is no longer pink in center and mushrooms are crisp-tender. Let stand 10 minutes before serving 6 servings


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