# 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, store-bought or homemade
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 some of the soft bread center to create a well, leaving approximately 1/2 inch of bread on the sides and bottom.
03 - In a small bowl, mix softened butter, minced garlic, chopped parsley, and a pinch of salt. Spread this mixture evenly inside each bread boat.
04 - Toast the bread boats in the oven for 5 minutes until just beginning to crisp.
05 - In a medium bowl, combine shredded chicken, pesto, mayonnaise or Greek yogurt, black pepper, and salt. Mix until well 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, let cool slightly, then slice into portions. Garnish with fresh basil if desired.
