Crispy hollowed baguettes filled with seasoned chicken, basil pesto, and melted mozzarella for a warm, shareable starter.
# Components:
→ Bread
01 - 2 large baguettes or Italian loaves
02 - 3 tablespoons unsalted butter, softened
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
→ Chicken & Filling
05 - 2 cups cooked chicken breast, shredded or diced
06 - 1/3 cup basil pesto
07 - 1/2 cup sour cream
08 - 1/4 cup grated Parmesan cheese
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon salt
→ Cheese
11 - 1 1/2 cups shredded mozzarella cheese
# Directions:
01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - 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.
03 - 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.
04 - In a separate bowl, combine the shredded chicken, pesto, sour cream, Parmesan, black pepper, and salt. Mix until well blended.
05 - Spoon the chicken mixture evenly into the hollowed bread boats. Top generously with shredded mozzarella cheese.
06 - 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.
07 - Remove from the oven, let cool slightly, then slice into portions and serve warm.
