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Pesto Chicken Stuffed Bread: 1 Divine Disaster of a Recipe

Pesto Chicken Stuffed Bread
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A delicious pull-apart bread filled with basil pesto, chicken, and melted cheese. Perfect for sharing as an appetizer.

Ingredients

Scale
  • 1 loaf of crusty bread (like sourdough or French bread)
  • 1 cup shredded cooked chicken
  • 1/2 cup basil pesto
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the loaf of bread into a grid pattern, cutting about three-quarters of the way through the loaf, but not all the way to the bottom.
  3. In a small bowl, mix the shredded chicken, basil pesto, mozzarella cheese, and Parmesan cheese.
  4. In another small bowl, whisk together the olive oil, minced garlic, and chopped parsley (if using).
  5. Brush the olive oil mixture over the cut bread, making sure to get it into the crevices.
  6. Carefully stuff the chicken and cheese mixture into the cuts in the bread.
  7. Wrap the bread tightly in aluminum foil.
  8. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
  9. Unwrap the bread and bake for another 5 minutes, or until the top is golden brown.
  10. Let cool slightly before serving.

Notes

  • You can use rotisserie chicken for convenience.
  • Adjust the amount of pesto to your preference.
  • If you don’t have mozzarella, provolone or a blend of Italian cheeses works well.

Nutrition

Find it online: https://savorandpin.com/pesto-chicken-stuffed-bread-recipe/