Soft Chicken Alfredo Bread

Place the flour, salt, Italian herbs, yeast, sunflower oil, and honey in a deep bowl. Mix well and knead for 10-12 minutes until smooth. Cover and let it rise for 1 hour, or until doubled in size.

Heat the butter and olive oil in a frying pan over medium heat. Add the chopped onion and sauté for 4-5 minutes. Add the chicken thighs, cayenne powder, garlic powder, onion powder, and black pepper. Crumble the chicken stock cube over the mixture and cook for 5-7 minutes.

Pour in the heavy cream over high heat until the sauce thickens. Stay close, as this happens quickly.

Add the cheese mix and Italian seasoning, then let it melt over low heat. Let the mixture cool.

Deflate the dough and divide it into 6 equal portions, each about 80 g. Shape into balls.

Roll out a ball into a rectangle.

Place a strip of the chicken mixture in the center. Fold the top and bottom edges slightly over the filling. Take one side and fold the dough over the filling, then roll up tightly.

Place the rolls on a baking sheet lined with parchment paper. Brush with herb cream cheese and sprinkle with grated cheese and Italian seasoning. Let them rise for 30 minutes, or until doubled in size.

Bake in a preheated oven at 220°C (428°F) for 12-18 minutes until golden brown.