Chicken Pesto Bread (Print Version)
# Ingredients:
→ Main
01 -
2-3 garlic baguettes, sliced
02 -
400g small chicken fillets
03 -
1 red bell pepper, thinly cut into strips
04 -
1 small red onion, chopped into slices
05 -
190g of red pesto sauce
06 -
250g of a mozzarella and cheddar blend
# Instructions:
01 -
Set your oven to 200°C/400°F. In hot oil, cook the chicken until each side is golden brown, about 3-4 minutes per side.
02 -
In a pan, sauté the onion and bell pepper for around 12 minutes until they're softened. Toss the chicken back in, and mix the pesto sauce in too.
03 -
Split the baguettes lengthwise and bake for roughly 7 minutes.
04 -
Stuff the baguette halves with the pesto-drenched chicken and veggies. Cover generously with cheese.
05 -
Pop it in the oven for 5-6 minutes, just until the cheese turns slightly golden and bubbly.
# Notes:
01 -
Keeps in the fridge for about 3 days
02 -
Can be frozen if wrapped securely in foil
03 -
Warm it in a 180°C oven for 12-14 minutes