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To make Pesto Chicken Stuffed Bread, you will need: - 2 cups cooked chicken, shredded - 1/2 cup basil pesto - 1 cup shredded mozzarella cheese - 1/2 cup sun-dried tomatoes, chopped - 1 small red onion, finely chopped - 1 tablespoon olive oil - 1 loaf of crusty Italian bread - Salt and pepper to taste - Fresh basil leaves for garnish Here are the tools you will need: - Large mixing bowl - Baking sheet - Aluminum foil - Sharp knife - Spoon for mixing - Cutting board You can swap ingredients if needed: - Use rotisserie chicken instead of cooked chicken for a quick option. - Swap basil pesto for sun-dried tomato pesto for a different flavor. - Try cheddar cheese if you want a sharper taste. - Replace sun-dried tomatoes with fresh tomatoes if that's what you have. - Use whole wheat bread for a healthier choice. These swaps keep the dish tasty while fitting your needs. Enjoy getting creative with this recipe! {{ingredient_image_1}} First, gather your ingredients. You need cooked chicken, basil pesto, mozzarella cheese, sun-dried tomatoes, and red onion. Place these in a large bowl. Drizzle in olive oil and add salt and pepper. Mix everything well. Ensure the chicken is coated in pesto. This blend gives a burst of flavor and moisture. Next, take your loaf of crusty Italian bread. Slice it lengthwise. You will create a top and bottom half. Carefully hollow out some of the bread's insides. Leave enough bread to hold the filling. This step prevents the bread from getting soggy. It also makes a nice shell for your mixture. Now, spoon the chicken and pesto mixture into the hollowed bread. Pack it in tightly. Don’t be shy! This is the tasty part. Place the stuffed halves on a baking sheet and wrap them in aluminum foil. This keeps the bread from burning. Bake in the preheated oven at 375°F for 25-30 minutes. You want the bread crispy and the filling hot. After baking, remove the foil and let it cool for a few minutes. Cut it into servings and garnish with fresh basil leaves. Enjoy this delicious meal! To shred chicken, use cooked chicken breasts or thighs. Let the meat cool first. This makes it easier to handle. Use two forks to pull the chicken apart. You can also use your hands if you prefer. For a faster method, try a stand mixer on low speed. This will give you perfectly shredded chicken in seconds. To keep the bread crispy, preheat your oven. Wrap the stuffed bread in aluminum foil before baking. This step keeps the filling moist without steaming the bread. Bake at 375°F for 25-30 minutes. Remove the foil for the last few minutes to crisp up the crust. Keep an eye on it to avoid burning. Serve your pesto chicken stuffed bread warm. Cut it into slices for easy sharing. Pair it with a fresh salad or a bowl of soup. A light vinaigrette works well with this dish. You can also add more fresh basil leaves on top for a pop of color. Enjoy it as a fun lunch or a tasty dinner! Pro Tips Use Fresh Ingredients: Fresh basil, high-quality mozzarella, and homemade pesto can elevate the flavor of your stuffed bread significantly. Customize Your Filling: Feel free to add other ingredients like spinach, bell peppers, or olives to suit your taste preferences. Perfectly Crisp Bread: To achieve a nice crispy crust, bake the bread without foil for the last 5-10 minutes of cooking. Serve with a Side: Pair your pesto chicken stuffed bread with a light salad or a bowl of soup for a complete meal. {{image_2}} You can make this dish vegetarian by swapping chicken for veggies. I love using roasted zucchini, bell peppers, or mushrooms. These add great flavor and texture. Add more sun-dried tomatoes for a sweet touch. You can mix in some fresh spinach for extra color and nutrients. Feel free to change the cheese to fit your taste. Try using feta for a tangy kick. Goat cheese adds a creamy texture and bold flavor. If you want a sharper taste, use aged cheddar. Mixing cheeses can also create a rich flavor. You can personalize your filling with other ingredients. Add black olives for a briny touch. Artichoke hearts bring a unique flavor and a bit of zing. You can also mix in some cooked bacon for a smoky flavor. Get creative and use what you love! To keep your Pesto Chicken Stuffed Bread fresh, wrap it tightly in plastic wrap or foil. Place it in the fridge for up to three days. Make sure to seal it well to avoid air exposure. This way, the bread stays moist and the filling retains its flavor. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Unwrap the bread and place it on a baking sheet. Heat for about 15-20 minutes, or until warm. You can also use a microwave for a quick option. Heat in short bursts, checking often to avoid sogginess. If you want to freeze the stuffed bread, wrap it tightly in plastic wrap and then in foil. It can last up to three months in the freezer. To reheat, let it thaw overnight in the fridge. Then, follow the reheating instructions above. This way, you can have a quick meal ready to go! Yes, you can use store-bought pesto. It saves time and still tastes great. Just pick a high-quality brand. Look for one that has fresh ingredients and no added preservatives. This option makes it easy for busy cooks like you to enjoy this dish without the fuss. The stuffed bread is done when the bread is golden brown. The filling should be hot and bubbly. You can check by inserting a knife into the center. If it comes out warm, it's ready to eat. Baking usually takes about 25 to 30 minutes at 375°F. Several sides go well with Pesto Chicken Stuffed Bread. Here are a few ideas: - A fresh green salad with lemon vinaigrette - Garlic roasted vegetables for a savory touch - Crispy potato wedges for a fun crunch - A light soup like tomato basil to complement the flavors These sides add variety and enhance your meal experience. Enjoy mixing and matching! This blog post covers everything you need for Pesto Chicken Stuffed Bread. We explored the key ingredients and tools you'll need. I shared step-by-step instructions to make it easy for you. You learned tips to keep the bread crispy and variations to suit your taste. I also included storage info to help you enjoy leftovers. In the end, this dish is simple and fun to make. You can impress your friends and family with your cooking skills. Enjoy every bite!

Pesto Chicken Stuffed Bread

A delicious stuffed bread filled with chicken, pesto, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 2 basil pesto
  • 1 cup shredded mozzarella cheese
  • 1 2 sun-dried tomatoes, chopped
  • 1 small red onion, finely chopped
  • 1 tablespoon olive oil
  • 1 loaf crusty Italian bread
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large mixing bowl, combine the shredded chicken, basil pesto, mozzarella cheese, sun-dried tomatoes, red onion, olive oil, salt, and pepper. Mix well until all ingredients are evenly coated with pesto.
  • Slice the Italian bread lengthwise, creating a top and bottom half. Carefully hollow out some of the insides of the bread to create space for the filling.
  • Spoon the chicken and pesto mixture generously into the hollowed-out bread, ensuring it’s nicely packed.
  • Place the stuffed bread halves on a baking sheet and wrap them in aluminum foil to prevent burning.
  • Bake in the preheated oven for 25-30 minutes, or until the bread is crispy and the filling is hot and bubbly.
  • Remove from the oven, unwrap the foil, and let it cool for a few minutes.
  • Cut the stuffed bread into individual servings, garnish with fresh basil leaves, and serve warm.

Notes

Serve warm for best flavor.
Keyword chicken, pesto, stuffed bread