Pesto Chicken Garlic Bread Boats

Imagine the irresistible combination of warm, garlic-infused bread and a savory filling of tender chicken tossed in vibrant basil pesto. These Pesto Chicken Garlic Bread Boats take the concept of a sandwich to a whole new level, featuring hollowed-out baguettes filled to the brim with creamy pesto chicken and finished with a thick layer of melted mozzarella. Perfectly crispy on the outside and gooey on the inside, they are destined to be the star of your next gathering or a fun, easy dinner the whole family will love.

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This Italian-American inspired dish is as versatile as it is delicious. By hollowing out the rolls, you create a sturdy 'boat' that holds plenty of filling without making a mess. Whether you are looking for a savory appetizer or a satisfying main dish, these boats deliver bold flavors with minimal effort.

Ingredients

• For the Garlic Bread
  • 2 large demi-baguettes or Italian sandwich rolls
  • 3 tbsp unsalted butter, softened
  • 2 garlic cloves, minced
  • 1 tbsp fresh parsley, chopped
  • Pinch of salt
• For the Pesto Chicken Filling
  • 2 cups cooked chicken breast, shredded or diced
  • 1/3 cup basil pesto (store-bought or homemade)
  • 1/2 cup mayonnaise or Greek yogurt
  • 1/2 tsp black pepper
  • 1/4 tsp salt
• For Assembly
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)

Instructions

Step 1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

Slice each baguette in half lengthwise, leaving a hinge if possible. Gently hollow out some of the soft bread center to create a well, leaving about 1/2 inch of bread on the sides and bottom.

Step 3

In a small bowl, mix softened butter, minced garlic, chopped parsley, and a pinch of salt. Spread this mixture evenly inside each bread boat.

Step 4

Toast the bread boats in the oven for 5 minutes until just beginning to crisp.

Step 5

In a medium bowl, combine shredded chicken, pesto, mayonnaise (or Greek yogurt), black pepper, and salt. Mix until well coated.

Step 6

Spoon the pesto chicken mixture evenly into the toasted bread boats. Top with shredded mozzarella and a sprinkle of Parmesan.

Step 7

Return the filled bread boats to the oven and bake for 12–15 minutes, or until the cheese is melted and bubbling and the edges are golden.

Step 8

Remove from the oven, let cool slightly, then slice into portions. Garnish with fresh basil if desired.

Zusatztipps für die Zubereitung

For a quick shortcut, you can substitute the chicken breast with shredded rotisserie chicken. For extra texture, consider topping the boats with toasted pine nuts before serving to add a delightful crunch.

Varianten und Anpassungen

Try using sun-dried tomato pesto instead of traditional basil pesto for a tangy flavor twist that pairs beautifully with the melted mozzarella.

Serviervorschläge

Serve these hot boats with a side of marinara sauce for dipping or a simple green salad to round out the meal.

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Each boat contains approximately 470 calories, 29g of protein, 29g of carbohydrates, and 27g of fat. Please note that this recipe contains wheat and dairy. Depending on your choice of ingredients, it may also contain eggs (from mayonnaise) and tree nuts (if present in the pesto). Enjoy this cheesy, savory delight!

Recipe FAQs

→ Can I make these ahead of time?

Prepare the garlic butter and chicken filling up to a day in advance. Store separately in the refrigerator. Toast the bread boats and assemble just before baking for the best texture.

→ What type of bread works best?

Demi-baguettes or Italian sandwich rolls hold their shape well during baking. Look for bread with a sturdy crust and soft interior that can be hollowed out without tearing.

→ Can I use leftover chicken?

Rotisserie chicken or leftover cooked breast works perfectly. Simply shred or dice into bite-sized pieces and toss with the pesto mixture until evenly coated.

→ How do I prevent soggy bread?

Toast the bread boats with garlic butter for 5 minutes before adding the filling. This creates a barrier that keeps the crust crispy even after the final bake with the moist chicken mixture.

→ What can I serve with these boats?

A simple green salad with vinaigrette balances the richness. Warm marinara sauce makes an excellent dipping option, or serve alongside roasted vegetables for a complete meal.

→ Can I freeze these for later?

Assemble unbaked boats, wrap tightly in plastic and foil, and freeze for up to 3 months. Bake from frozen, adding 5-10 minutes to the cooking time, or thaw overnight in the refrigerator.