Chicken cheese bread

Ingredients:
3 cups plain flour
2 tbsp brown sugar
2 tsp active dry yeast
1 cup water
2 tbsp oilve oil
4 boneless chicken breasts
1 onion, finely chopped
1 tbsp mixed Italian herbs (basil, oregano, thyme)
1 cup shredded mozzarella cheese, divided
salt and pepper to taste

Method:
In large mixing bowl, mix flour, sugar, and yeast. Create a well in the centre and add water. With a pair of chopsticks, stir and pull the mixture into a dough. Knead a few times and add olive oil. Knead for 5-8 min, till dough is smooth, elastic and pliable. Cover and let rise for about 40 min.
Meanwhile, heat up 1 tbsp of olive oil in a skillet and fry onion till almost translucent. Set aside. Season chicken breasts with salt and pepper. Fry, skin side down, till cooked through and juices run clear. Remove from heat and let cool till you are able to shred with your hands. Mix shredded chicken back with its cooked juices, onion, and 1/2 tbsp of the herbs.
On a lightly floured surface, punch down dough to remove the stale air from the first rise. Divide dough evenly into 5 pieces. Preheat oven to 200 degrees C. Lightly grease a large baking tray or cookie sheet with olive oil.
For each piece, roll out into an oval shape about 10 inches by 5-6 inches wide, 0.5cm thick. Sprinkle with cheese, leaving edges clear. Top with 1/5 of chicken mix, then fold in the long ends and roll up to tuck, somewhat like a spring roll. Pinch to seal. You should have a log about 8-10 inches long. Lay on cookie sheet.
After all logs have been made, brush lightly with olive oil and sprinkle the rest of the herbs evenly over all logs. Bake for about 15-20 min, till golden brown on top. Slice and serve.