Ingredients
Scale
- 2-3 garlic bread baguettes – Store-bought works well for convenience, but homemade garlic bread can also be used.
- 1 tablespoon oil – Olive oil is ideal, but vegetable or sunflower oil are good alternatives.
- 400g chicken mini fillets (tenderloins in the US) – Boneless, skinless chicken breast cut into strips can also be used.
- 1 red pepper, very thinly sliced – Adds a sweet and slightly smoky flavor. Can be replaced with yellow or green bell pepper.
- 1 small red onion, sliced – Provides a mild sweetness. White or yellow onions can be substituted if needed.
- 190g jar red pesto – Red pepper pesto or tomato-based pesto works best.
- 250g grated mozzarella & cheddar mix (or just mozzarella) – Mozzarella provides a great melt, while cheddar adds a sharp flavor.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 200°C (180°C fan) / 400°F / Gas 6. This ensures the bread crisps up while baking.
Step 2: Cook the Chicken
- Heat one tablespoon of oil in a large frying pan over high heat for one to two minutes.
- Add the chicken fillets and fry for three minutes on one side until golden brown.
- Flip the chicken and cook for another three to four minutes until fully cooked through.
- Remove from the pan and set aside.
Step 3: Cook the Vegetables
- If the pan seems dry, add a little more oil and reduce the heat to medium-low.
- Add sliced red pepper and onion and sauté for 12 minutes, stirring occasionally, until softened.
- Return the cooked chicken to the pan and stir in the pesto. Remove from heat.
Step 4: Prepare the Garlic Bread
- While the vegetables are cooking, slice the garlic baguettes lengthwise, being careful not to cut all the way through.
- Slightly open the baguettes and place them on a large baking tray (or use two trays if needed).
- Bake for seven minutes until lightly crisped.
Step 5: Assemble the Dish
- Fill the garlic bread with the chicken and red pepper mixture.
- Spread an even layer of grated cheese on top.
- Return the assembled garlic bread to the oven and bake for an additional five to six minutes, until the cheese melts and turns golden brown.
Step 6: Serve and Enjoy
- Remove from the oven and allow to cool for a minute.
- Slice the garlic bread into halves or thirds for easy serving.
Notes
Common Mistakes and How to Avoid Them
- Chicken is dry – Overcooking is a common issue for beginners. Use medium heat for cooking and remove the chicken from heat once it is golden brown and cooked through. Cutting into the thickest part of a fillet should reveal no pink inside.
- Vegetables are too soft or burned – Cook on medium-low heat and stir occasionally to ensure even cooking.
- Cheese isn’t melting properly – Using a blend of cheeses with mozzarella ensures smooth melting. Also, spreading the cheese evenly before baking prevents uneven browning.
- Garlic bread is too hard – Baking for too long before adding the toppings can cause the bread to become too crunchy. Sticking to the suggested seven-minute initial bake keeps it crisp without over-drying.
Kitchen Hacks for Efficiency
- Use pre-cooked chicken – If you have leftover grilled or roasted chicken, simply shred it and mix it with the cooked vegetables and pesto.
- Make ahead – Prepare the chicken and vegetable mixture a day in advance and refrigerate it. When ready to serve, simply assemble and bake.
- Even cheese distribution – Mixing cheese in a bowl before adding it to the bread helps ensure even melting.
- Prep Time: 5 minutes
- Cook Time: 35 minutes