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- 2 cups cooked chicken, shredded - 1/2 cup basil pesto - 1 cup shredded mozzarella cheese - 1/2 cup sun-dried tomatoes, finely chopped - 1 small red onion, finely chopped - 1 tablespoon olive oil - 1 loaf of crusty Italian bread - Salt and freshly ground black pepper to taste The main ingredients in pesto chicken stuffed bread come together for a tasty meal. The cooked chicken provides protein, while the basil pesto adds a fresh, herbal flavor. The mozzarella cheese melts beautifully and gives that gooey texture we all love. Sun-dried tomatoes add a sweet, tangy punch, and red onion brings a mild crunch. Olive oil helps blend all these flavors and adds richness. Don't forget the salt and pepper to enhance the taste. - Fresh basil leaves for garnish - Extra pesto for drizzling Garnishes can make your dish look even more inviting. Fresh basil leaves add color and a burst of flavor. Drizzling extra pesto on top can elevate the dish, making it look restaurant-quality. - Use rotisserie chicken if you're short on time. - Swap mozzarella for provolone or cheddar cheese. - Replace sun-dried tomatoes with roasted red peppers or olives. - Use whole-wheat bread for a healthier option. If you don’t have an ingredient, you can easily swap it out. Rotisserie chicken works great and saves time. Different cheeses can change the taste while keeping it delicious. You can also use roasted red peppers or olives instead of sun-dried tomatoes for a new twist. Whole-wheat bread gives a healthier choice without losing flavor. {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). In a large bowl, mix 2 cups of shredded chicken and 1/2 cup of basil pesto. Add 1 cup of shredded mozzarella cheese, 1/2 cup of finely chopped sun-dried tomatoes, and 1 small red onion, finely chopped. Drizzle in 1 tablespoon of olive oil. Season with salt and black pepper. Use a spatula to blend everything well. Make sure the chicken gets a nice coat of pesto. Now grab your loaf of crusty Italian bread. Slice it lengthwise down the center. This creates a top half and a bottom half. Carefully scoop out some soft bread from both halves. Leave enough crust to hold the filling. This makes sure the bread won’t break when you fill it. Spoon the chicken and pesto mixture into the hollowed-out bread. Pack the filling tightly to fill every space. Place both halves on a baking sheet and wrap them in aluminum foil. This keeps the crust from burning. Bake for 25-30 minutes. The bread will turn golden and crispy, and the filling will become hot. Once it’s done, take it out of the oven and let it cool for a few minutes. Slice the stuffed bread and garnish with fresh basil leaves. Enjoy your tasty creation! To get the best texture for your pesto chicken stuffed bread, focus on the bread. Use a crusty Italian loaf. This gives a nice crunch outside and a soft, warm inside. Hollow it out carefully. Leave enough bread on the sides to support your filling. When you bake, wrap the loaf in foil. This keeps it moist and prevents burning. Bake until golden. This way, the filling gets hot and bubbly while the crust stays perfect. A few simple tools make this recipe easier. First, grab a sharp knife for slicing the bread. A large mixing bowl helps combine all your filling ingredients. Use a spatula or wooden spoon to mix well. A baking sheet is essential for placing the stuffed bread in the oven. Lastly, aluminum foil helps protect the crust while baking. These tools help you create a tasty dish with less fuss. If you have leftovers, store them right to keep them fresh. Wrap the stuffed bread tightly in plastic wrap or foil. This keeps it from drying out in the fridge. You can also place it in an airtight container. Enjoy your leftovers within three days for the best taste. Reheat in the oven at 350°F (175°C) for about 10-15 minutes. This revives the crisp crust and warms the filling nicely. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh basil pesto and high-quality sun-dried tomatoes. Fresh ingredients will elevate the taste of your stuffed bread. Customize Your Fillings: Feel free to add other ingredients such as spinach, grilled vegetables, or different cheeses to suit your taste preferences. Keep It Warm: If you're serving this dish at a gathering, keep the stuffed bread warm in the oven at a low temperature until ready to serve. Pairing Suggestions: Serve your stuffed bread with a light salad or a side of marinara sauce for dipping to complement the flavors of the dish. {{image_4}} You can make this dish vegetarian by swapping chicken for vegetables. Use roasted bell peppers, zucchini, or mushrooms. These veggies add a nice flavor. Mix them with basil pesto and cheese. This change keeps the dish hearty and tasty. Cheese makes this bread special. While mozzarella is great, try other choices. Cheddar adds sharpness. Feta gives a tangy kick. Goat cheese provides creaminess. Mix different cheeses to find your favorite blend. It’s fun to experiment with flavors. Want to spice things up? Add herbs and spices for more taste. A pinch of red pepper flakes gives heat. Dried oregano or thyme adds earthiness. Fresh herbs, like parsley, can brighten the dish. Tailor the seasonings to your liking for a unique twist. Each serving of Pesto Chicken Stuffed Bread has about 400 calories. This can vary based on the bread you choose. The chicken and cheese add a nice amount of calories too. This dish is a great source of protein. One serving has around 30 grams of protein. The fiber content is about 3 grams per serving, thanks to the bread and tomatoes. Both protein and fiber help keep you full longer. - Chicken: This lean meat is rich in protein. It helps build muscles and keeps your body strong. - Pesto: Made from basil, pesto is full of antioxidants. Basil can help reduce stress and support heart health. - Mozzarella: This cheese provides calcium, which is good for bones and teeth. - Sun-dried tomatoes: These are packed with vitamins A and C. They also contain lycopene, which is great for heart health. - Red onion: This adds flavor and has anti-inflammatory properties. It can also help with digestion. Yes, you can choose different breads. A French baguette adds a nice crunch. Brioche gives a soft, sweet touch. Whole grain bread is a healthy swap too. Just make sure it can hold the filling well. You can keep leftovers in the fridge for up to three days. Store them in an airtight container. To reheat, wrap in foil and bake at 350°F (175°C) for about 10 minutes. This keeps the bread crispy and the filling warm. This dish pairs well with a fresh salad. A light Caesar or mixed greens works great. You can also serve it with roasted veggies for a hearty side. A simple dipping sauce, like balsamic glaze, adds a nice touch too. This blog covered the key ingredients for Pesto Chicken Stuffed Bread and how to prepare it. We also looked at tips for texture and storage, plus tasty variations and health facts. With these steps, you can make a dish that is both fun and satisfying. Enjoy experimenting with flavors and ingredients. A delicious meal awaits!

Pesto Chicken Stuffed Bread

A delicious stuffed bread filled with shredded chicken, basil pesto, and cheese, perfect for a hearty meal.
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
  • 0.5 cup basil pesto
  • 1 cup shredded mozzarella cheese
  • 0.5 cup sun-dried tomatoes, finely chopped
  • 1 small red onion, finely chopped
  • 1 tablespoon olive oil
  • 1 loaf crusty Italian bread
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Begin by preheating your oven to 375°F (190°C) to prepare for baking.
  • In a large mixing bowl, combine the shredded chicken, basil pesto, mozzarella cheese, sun-dried tomatoes, chopped red onion, olive oil, and a generous pinch of salt and freshly ground black pepper. Use a spatula or wooden spoon to thoroughly mix all the ingredients until the chicken is well coated with the pesto sauce and everything is evenly distributed.
  • Take the loaf of crusty Italian bread and, using a sharp knife, slice it lengthwise down the center to create a top half and a bottom half. Carefully hollow out some of the soft inner bread from both halves, leaving enough crust to hold your filling without breaking.
  • Generously spoon the chicken and pesto mixture into the hollowed-out bread halves. Pack the filling firmly into the bread, ensuring every nook and cranny is filled with the delicious combination.
  • Place both halves of the stuffed bread onto a baking sheet. To prevent the crust from burning while baking, wrap the bread in aluminum foil.
  • Bake in your preheated oven for 25-30 minutes. The bread should become golden and crispy while the filling heats through and becomes hot and bubbly.
  • After baking, carefully remove the bread from the oven and unwrap the foil. Allow the stuffed bread to cool for a few minutes before slicing.
  • Cut the stuffed bread into individual servings, arrange on a serving platter, and garnish with fresh basil leaves for a pop of color and flavor. Serve warm and enjoy the delightful combination of textures and tastes!

Notes

Serve on a rustic wooden board or colorful platter, drizzled with additional pesto.
Keyword chicken, Italian, pesto, stuffed bread