Pin Golden, crusty garlic bread boats filled with tender pesto chicken and gooey mozzarella, perfect for sharing as a crowd-pleasing appetizer or comforting main.
Pin By hollowing out large baguettes, you create the perfect edible vessel for a creamy chicken filling that stays juicy while the bread toasts to golden perfection.
Ingredients
- Bread: 2 large baguettes or Italian loaves, 3 tbsp unsalted butter (softened), 2 cloves garlic (minced), 1 tbsp fresh parsley (chopped, optional)
- Chicken & Filling: 2 cups cooked chicken breast (shredded or diced), 1/3 cup basil pesto, 1/2 cup sour cream, 1/4 cup grated Parmesan cheese, 1/2 tsp black pepper, 1/4 tsp salt
- Cheese: 1 1/2 cups shredded mozzarella cheese
Instructions
- Step 1: Prep
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: Hollow
- Slice the baguettes in half lengthwise. Using your fingers or a spoon, gently hollow out the center of each half, leaving about 1/2-inch of bread on all sides to form a boat.
- Step 3: Garlic Butter
- In a small bowl, mix the softened butter with minced garlic and chopped parsley. Spread the mixture evenly over the inside of each bread boat.
- Step 4: Mix Filling
- In a separate bowl, combine the shredded chicken, pesto, sour cream, Parmesan, black pepper, and salt. Mix until well blended.
- Step 5: Assemble
- Spoon the chicken mixture evenly into the hollowed bread boats. Top generously with shredded mozzarella cheese.
- Step 6: Bake
- Arrange the filled bread boats on the prepared baking sheet. Bake for 18–20 minutes, or until the cheese is melted and bubbly and the bread is golden.
- Step 7: Serve
- Remove from the oven, let cool slightly, then slice into portions and serve warm.
Zusatztipps für die Zubereitung
Using a serrated bread knife makes it easier to slice the loaves without crushing them. Be sure to use mixing bowls and a spoon to combine the filling thoroughly for consistent flavor in every bite.
Varianten und Anpassungen
Substitute the cooked chicken breast with turkey or rotisserie chicken for convenience. For added texture and flavor, try mixing in chopped sun-dried tomatoes or fresh baby spinach into the pesto filling.
Serviervorschläge
For an extra kick of flavor, sprinkle the finished boats with red pepper flakes or add a sophisticated drizzle of balsamic glaze before serving.
Pin With 420 calories and 24g of protein per serving, these cheesy pesto boats are a delicious way to enjoy a classic flavor combination in a fun, shareable format.
Recipe Q&A
- → Can I make these ahead of time?
Yes, assemble the boats up to 24 hours ahead and refrigerate wrapped tightly. Add 2-3 minutes to baking time if baking cold from the refrigerator.
- → What type of bread works best?
Italian baguettes or French bread loaves with sturdy crusts hold up well. Avoid very soft sandwich bread as it may become too soggy when filled.
- → Can I use homemade pesto?
Absolutely. Homemade basil pesto works beautifully and allows you to control the garlic and cheese levels to your preference.
- → How do I store leftovers?
Wrap cooled boats individually in foil and refrigerate for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness.
- → Can I freeze these?
Freeze assembled unbaked boats wrapped in plastic then foil for up to 1 month. Bake from frozen, adding 5-10 minutes to cooking time.
- → What can I substitute for sour cream?
Greek yogurt, cream cheese, or ricotta all work as creamy alternatives that bind the filling together while baking.