Pesto Chicken Garlic Bread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2-3 garlic bread baguettes
02 -
400g chicken mini fillets (tenderloins US)
03 -
1 red pepper, very thinly sliced
04 -
1 small red onion, sliced
→ Sauce & Cheese
05 -
190g jar red pesto
06 -
250g bag grated mozzarella & cheddar mix (or just mozzarella)
07 -
1 tablespoon oil
# Instructions:
01 -
Preheat the oven to 200ºc/180ºc fan/400ºf/gas 6.
02 -
Heat the oil in a large frying pan over a high heat for 1-2 minutes. Then add the chicken fillets and fry on one side for 3 minutes and then the other for another 3-4 minutes or until deep golden and cooked through.
03 -
If the pan is now dry add a little more oil and turn the heat down to medium-low. Add the red pepper and the onion. Fry for 12 minutes or until the red pepper is soft, stirring often. Then add the chicken back in, remove from the heat and stir through the pesto.
04 -
In the meantime, slice your garlic baguettes lengthways down the middle until you almost reach the bottom. Open them up a little and place on your largest baking tray (or use two trays). Bake for 7 minutes.
05 -
Then fill the garlic bread with the chicken and pepper mix. Top with a good, even layer of the cheese. Return to the oven and bake for a further 5-6 minutes, until the cheese starts to turn golden-brown. To serve, cut the baguettes in half or thirds.
# Notes:
01 -
Can be adapted for different age groups.
02 -
Freezes well for up to 3 months.
03 -
Can customize portions for fussy eaters.