Indulge in the perfect comfort food with our Cheesy Chicken Garlic Bread. Combining crispy garlic bread, juicy chicken, and a blend of mozzarella and cheddar, this dish is perfect for a hearty snack or a satisfying meal. Easy to prepare and incredibly delicious, it’s a must-try for cheese and garlic bread lovers.
In our home, Cheesy Chicken Garlic Bread is the ultimate treat that brings everyone to the table with smiles. My husband’s face lights up when he smells the savory aroma from the oven, and the kids eagerly await the cheesy goodness. This recipe has become a beloved staple, especially on game nights and casual family gatherings. It’s more than just a dish; it’s a family favorite that everyone enjoys together.
Why This Cheesy Chicken Garlic Bread
- Rich and Savory: The combination of garlic bread and a cheesy chicken filling makes for an irresistible flavor.
- Quick and Easy: Simple steps and common ingredients make this a go-to recipe for busy weeknights.
- Versatile: Perfect for a snack, appetizer, or main course, and easy to customize to suit picky eaters.
- Family Approved: Loved by adults and kids alike, making it a fantastic addition to any family meal.
Ingredients:
For the Cheesy Chicken Garlic Bread:
- 2-3 garlic bread baguettes
- 1 tablespoon (15ml) oil
- 400g (0.88 lbs) chicken mini fillets (tenderloins in the US)
- 1 red pepper, very thinly sliced
- 1 small red onion, sliced
- 190g jar red pesto (I use Tesco’s Red Pepper Cremosa Pesto)
- 250g (0.55 lbs) bag grated mozzarella & cheddar mix (or just mozzarella)
Directions:
- Preheat and Prep:
- Preheat the oven to 200ºC (180ºC fan) / 400ºF / gas mark 6.
- Cook the Chicken:
- Heat the oil in a large frying pan over high heat for 1-2 minutes. Add the chicken fillets and fry for 3 minutes on one side, then 3-4 minutes on the other, until deep golden and cooked through.
- Sauté the Vegetables:
- If the pan is dry, add a little more oil. Turn the heat down to medium-low and add the red pepper and onion. Fry for 12 minutes, stirring often, until the red pepper is soft. Add the chicken back in, remove from heat, and stir through the pesto.
- Prepare the Garlic Bread:
- Slice the garlic baguettes lengthways down the middle, leaving them slightly attached at the bottom. Open them up and place on a large baking tray (or two trays). Bake for 7 minutes.
- Assemble and Bake:
- Fill the garlic bread with the chicken and pepper mixture. Top evenly with the grated cheese. Return to the oven and bake for an additional 5-6 minutes, until the cheese is golden-brown. Serve by cutting the baguettes into halves or thirds.
Notes:
- Storage: Store leftovers in an airtight container or resealable food bag in the fridge for up to 3 days. Alternatively, freeze them wrapped in foil, defrost in the fridge for 24 hours, and reheat in the oven at 180ºC / 160ºC fan / 350ºF / gas mark 4 for 12-14 minutes, ensuring the chicken is steaming hot.
- Fussy Eaters: If someone dislikes cooked red pepper, leave it out of their portion and serve a vegetable they enjoy on the side.
- Baby & Toddler Friendly: Serve a deconstructed version for young children. Use less pesto due to its salt content, and consider a plain roll instead of garlic bread. Adjust the size of the chicken and vegetables based on the child’s age.
