Cheesy Chicken Garlic Bread (Printable Version)
# What You'll Need:
→ Breads
01 -
2–3 garlic baguettes
→ Proteins
02 -
400 g chicken mini fillets
→ Vegetables
03 -
1 red bell pepper, very thinly sliced
04 -
1 small red onion, sliced
→ Condiments & Sauces
05 -
190 g red pepper pesto (such as Tesco’s Red Pepper Cremosa Pesto)
→ Cheeses
06 -
250 g grated mozzarella and cheddar cheese mix
→ Oils
07 -
1 tablespoon oil, plus extra if needed
# Preparation Steps:
01 -
Preheat oven to 200°C (180°C fan) or 400°F, gas mark 6.
02 -
Heat oil in a large frying pan over high heat for 1–2 minutes. Add chicken mini fillets and sear for 3 minutes on one side, then turn and cook for an additional 3–4 minutes, until golden and cooked through.
03 -
If pan is dry, add a little more oil and reduce heat to medium-low. Add the sliced red bell pepper and onion. Fry, stirring frequently, for 12 minutes or until peppers are soft.
04 -
Return the cooked chicken to the pan, remove from heat, and stir in the red pepper pesto until evenly coated.
05 -
Slice each garlic baguette lengthways down the centre without cutting all the way through. Gently open them and arrange on a large baking tray. Bake for 7 minutes until lightly crisped.
06 -
Fill the baked garlic baguettes with the chicken and pepper-pesto mixture. Top evenly with the grated cheese blend. Return to the oven and bake for 5–6 minutes, until the cheese is starting to turn golden-brown.
07 -
Remove from the oven and cut the stuffed baguettes into halves or thirds for serving.
# Additional Tips:
01 -
For best results, use freshly baked baguettes and slice just before filling to prevent sogginess.