Guardar Golden garlic bread loaves are hollowed and filled with juicy pesto chicken and gooey mozzarella, then baked until bubbling for a savory, crowd-pleasing appetizer or main. This easy Italian-American dish combines the comforting crunch of a toasted baguette with a rich, creamy filling that is perfect for any occasion.
Guardar These Pesto Chicken Garlic Bread Boats are not only delicious but also incredibly versatile. Whether you are looking for a quick weeknight dinner or a standout appetizer for your next gathering, this recipe delivers on flavor and presentation without the stress.
Ingredients
- For the Garlic Bread: 2 large demi-baguettes or Italian sandwich rolls, 3 tbsp softened unsalted butter, 2 minced garlic cloves, 1 tbsp chopped fresh parsley, and a pinch of salt.
- For the Pesto Chicken Filling: 2 cups shredded or diced cooked chicken breast, 1/3 cup basil pesto, 1/2 cup mayonnaise or Greek yogurt, 1/2 tsp black pepper, and 1/4 tsp salt.
- For Assembly: 1 1/2 cups shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, and optional fresh basil leaves for garnish.
Instructions
- Step 1: Prep
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 2: Shape the Boats
- Slice each baguette in half lengthwise, hollowing out the soft center to create a well while leaving 1/2 inch of bread on the sides and bottom.
- Step 3: Garlic Butter
- Mix softened butter, garlic, parsley, and salt. Spread this evenly inside each bread boat.
- Step 4: Pre-toast
- Toast the boats in the oven for 5 minutes until they begin to crisp.
- Step 5: Mix Filling
- Combine chicken, pesto, mayonnaise (or Greek yogurt), pepper, and salt in a bowl.
- Step 6: Assemble
- Spoon the chicken mixture into the boats and top with mozzarella and Parmesan.
- Step 7: Final Bake
- Bake for 12–15 minutes until the cheese is melted and bubbling and the edges are golden.
- Step 8: Garnish
- Let cool slightly, slice into portions, and garnish with fresh basil if desired.
Zusatztipps für die Zubereitung
Using a rotisserie chicken is a great shortcut for this recipe. It ensures the chicken is tender and well-seasoned while cutting down on your total preparation time significantly.
Varianten und Anpassungen
For a different flavor profile, try using sun-dried tomato pesto instead of basil pesto. You can also sprinkle toasted pine nuts over the cheese before serving for added crunch.
Serviervorschläge
These boats pair wonderfully with a simple green salad or a side of marinara sauce for dipping. They are best served warm while the cheese is still gooey.
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Indulge in these savory Pesto Chicken Garlic Bread Boats for your next meal. With their golden crust and flavorful filling, they are sure to become a recurring favorite in your kitchen.
Preguntas frecuentes sobre recetas
- → ¿Puedo preparar las barcas con anticipación?
Sí, puedes preparar el relleno de pollo y el pan hasta el paso del tostado inicial. Refrigera por separado hasta 24 horas antes. Rellena y hornea justo antes de servir para mantener el pan crujiente.
- → ¿Qué tipo de pan funciona mejor?
Las demi-baguettes o panecillos italianos tipo submarino son ideales por su corteza firme y miga esponjosa. Evita panes muy suaves que puedan empaparse con el relleno.
- → ¿Puedo sustituir el pollo por otra proteína?
Absolutamente. Pavo cocido, camarones salteados o incluso tofu desmenuzado funcionan bien. Ajusta los tiempos de cocción según la proteína elegida.
- → ¿Cómo evito que el pan se ponga empapado?
Tostar previamente el pan con la mantequilla de ajo crea una barrera protectora. No llenes demasiado los botes y sirve inmediatamente después de hornear para mantener la textura crujiente.
- → ¿Qué acompañamientos recomiendan?
Una ensalada verde fresca con vinagreta balsámica equilibra la riqueza del plato. También puedes servir salsa marinara tibia al lado para mojar, o vegetales asados como calabacín o pimientos.
- → ¿Puedo congelar las barcas sobrantes?
No se recomienda congelar una vez horneadas, ya que el pan pierde textura. Sin embargo, puedes congelar el relleno de pollo por hasta 2 meses y preparar pan fresco al momento de servir.