Spicy Skeleton Ribs

• 4 cups diced cooked chicken breast
• 1-1/4 cups water
• 1/4 cup tomato paste
• 2 tablespoons paprika
• 2 tablespoons lime juice
• 1-1/2 teaspoons onion powder
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons dried basil
• 1-1/2 teaspoons dried oregano
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon celery seed
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper
• 1 bay leaf
• 12 ounces cream cheese, softened
• 1 tablespoon grated lime zest
• 2 tubes (11 ounces each) refrigerated crusty French loaf
• 2 cups shredded Monterey Jack cheese

1. In a large saucepan, combine the chicken, water, tomato paste, paprika, lime juice and seasonings. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 20 minutes or until liquid is evaporated, stirring occasionally. Discard bay leaf.
2. Combine cream cheese and lime zest. On a large piece of foil, roll one tube of bread dough into a 14x10-in. rectangle. Spread with half of cream cheese mixture to within 1/2 in. of edges; sprinkle with half of the chicken mixture and shredded cheese.
3. Starting with a long side and using foil, fold into thirds. Form a 14x4-in. loaf with a seam along one side. Pinch edges to seal. Transfer to a
4. . Repeat. Bake at 325u0b0 for 45-50 minutes or until golden brown.
5. Remove to wire racks. Cool for 10 minutes before cutting into 1-in. slices. Arrange on a large serving platter to resemble ribs with a plastic skull if desired.

chicken breast, water, tomato paste, paprika, lime juice, onion powder, garlic, basil, oregano, salt, thyme, celery, pepper, cayenne pepper, bay leaf, cream cheese, lime zest, crusty, shredded monterey

Taken from www.tasteofhome.com/recipes/spicy-skeleton-ribs/ (may not work)