Pesto Chicken Garlic Bread Boats (Print)

Hollowed garlic bread filled with pesto chicken and melted mozzarella, baked until golden and bubbly.

# Components:

→ Garlic Bread

01 - 2 large demi-baguettes or Italian sandwich rolls
02 - 3 tablespoons unsalted butter, softened
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh parsley, chopped
05 - Pinch of salt

→ Pesto Chicken Filling

06 - 2 cups cooked chicken breast, shredded or diced
07 - 1/3 cup basil pesto
08 - 1/2 cup mayonnaise or Greek yogurt
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon salt

→ Assembly

11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/4 cup grated Parmesan cheese
13 - Fresh basil leaves for garnish, optional

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice each baguette in half lengthwise, leaving a hinge if possible. Gently hollow out the soft bread center to create a well, maintaining approximately 1/2 inch of bread on the sides and bottom.
03 - In a small bowl, combine softened butter, minced garlic, chopped parsley, and salt. Spread this mixture evenly inside each bread boat.
04 - Toast the bread boats in the oven for 5 minutes until they begin to crisp.
05 - In a medium bowl, combine shredded chicken, basil pesto, mayonnaise or Greek yogurt, black pepper, and salt. Mix until thoroughly coated.
06 - Spoon the pesto chicken mixture evenly into the toasted bread boats. Top with shredded mozzarella and a sprinkle of Parmesan cheese.
07 - Return the filled bread boats to the oven and bake for 12 to 15 minutes, or until the cheese is melted and bubbling and the edges are golden.
08 - Remove from the oven and allow to cool slightly. Slice into portions and garnish with fresh basil if desired.

# Expert Advice:

01 -
  • These boats feel fancy enough to impress people but honest enough that you won't stress making them.
  • The garlic butter step is where the real magic happens, filling your kitchen with a smell that makes everyone come looking.
  • You can prep everything ahead and just bake when guests arrive, which is basically a gift to yourself.
02 -
  • Don't hollow out the bread too aggressively or you'll end up with holes in the bottom and filling falling through onto the baking sheet—thin walls are all you need.
  • The five-minute initial toast of the empty boats is crucial because it firms up the bread just enough to hold all that filling without becoming a soggy mess.
03 -
  • Buy your bread the same day you plan to cook; day-old bread becomes harder to hollow without crumbling and won't crisp as beautifully.
  • If your mozzarella isn't melting evenly, you can loosely tent the baking sheet with foil for the last few minutes, then uncover just before the end to let the top get golden.
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