Serve the bread hot off the grill, and let your guests pull apart the chicken and cheddar stuffed biscuits. It will quickly disappear!
CHICKEN BACON RANCH MONKEY BREAD
2 16-ounce cans refrigerated buttermilk biscuits
1 8-ounce block cheddar cheese
1/2 stick unsalted butter, melted
1 teaspoon powdered buttermilk
1/4 cup fresh parsley, finely chopped
1/4 cup fresh dill, finely chopped
1/4 cup fresh chives, finely chopped
1/4 cup parmesan cheese, grated
1 tablespoon garlic powder
1 chicken breast, grilled and cut into cubes
6 slices bacon, cooked and roughly chopped
Place the Infrared Pizza Oven Rack on the grates of your TEC Grill. Preheat the grill on medium-low heat for at least 10 minutes with the hood closed.
Spray the inside of the TEC Grills Infrared Meatloaf Pan with cooking spray, and set on the spatula base.
Remove biscuits from the tube and cut each one in half. Flatten each piece with your hand into a round.
Cut half of the block of cheddar cheese into 1/2-inch cubes. Grate the other half of the block.
Stir together the melted butter and powdered buttermilk in a small bowl.
Place the parsley, dill, chives, parmesan cheese, and garlic powder in small individual bowls.
Place 1 cheese cube in the center of half of the biscuit rounds. Wrap dough around the cheese and pinch to seal closed.
Place 1 chicken cube in the center of the other half of biscuit rounds. Wrap dough around the chicken and pinch to seal closed.
Dip each of the dough balls into the butter mixture and then into one of the toppings to coat: parsley, dill, chives, parmesan cheese or garlic powder. Place the dough balls in the Meatloaf Pan so they are touching and alternating the toppings.
Top the first layer of dough balls with half of the grated cheddar cheese and half of the bacon.
Add another layer of dough balls and top with the rest of the cheddar cheese and bacon.
Use the spatula base to place the pan onto the grill on top of the Pizza Oven Rack. Turn the heat down to low, remove the spatula handle, and close the hood.
Bake until bread is starting to brown on top and cooked through, about 50 minutes to 1 hour. Use the spatula handle to remove the pan from the grill. Let cool for about 10 minutes and then run a knife around the edges of the pan to release the bread. Serve immediately.