Crispy garlic bread hollowed out and stuffed with creamy pesto chicken, topped with melted mozzarella for a golden, bubbly finish.
# Ingredient List:
→ Bread
01 - 2 large baguettes or Italian loaves
02 - 3 tablespoons unsalted butter, softened
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
→ Chicken & Filling
05 - 2 cups cooked chicken breast, shredded or diced
06 - 1/3 cup basil pesto
07 - 1/2 cup sour cream
08 - 1/4 cup grated Parmesan cheese
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon salt
→ Cheese
11 - 1.5 cups shredded mozzarella cheese
# How to Make:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice baguettes in half lengthwise. Using your fingers or a spoon, gently hollow out the center of each half, leaving approximately 1/2 inch of bread on all sides to form a boat structure.
03 - In a small bowl, mix softened butter with minced garlic and chopped parsley. Spread the mixture evenly over the inside of each bread boat.
04 - In a separate bowl, combine shredded chicken, pesto, sour cream, Parmesan cheese, black pepper, and salt. Mix until well blended.
05 - Spoon the chicken mixture evenly into the hollowed bread boats. Top generously with shredded mozzarella cheese.
06 - Arrange the filled bread boats on the prepared baking sheet. Bake for 18 to 20 minutes, or until the cheese is melted and bubbly and the bread is golden brown.
07 - Remove from the oven and let cool slightly. Slice into portions and serve warm.
