Cheesy Chicken Garlic Bread (Printable Version)

Crunchy garlic baguettes topped with tender chicken, red pepper, pesto, and melted cheese for a quick flavorful meal.

# Ingredients Required:

→ Bread

01 - 2-3 garlic bread baguettes

→ Protein

02 - 400 g chicken mini fillets (tenderloins)

→ Vegetables

03 - 1 red pepper, very thinly sliced

04 - 1 small red onion, sliced

→ Condiments

05 - 190 g jarred red pesto

→ Dairy

06 - 250 g grated mozzarella and cheddar cheese mix

→ Oils

07 - 1 tablespoon cooking oil

# Guide to Cooking:

01 - Set the oven to 200°C conventional or 180°C fan.

02 - Heat the oil in a large frying pan on high for 1-2 minutes. Add the chicken mini fillets and sear each side for 3 to 4 minutes until deeply golden and cooked through.

03 - Reduce heat to medium-low. If necessary, add a little more oil. Add the sliced red pepper and onion. Cook, stirring frequently, for 12 minutes or until the pepper softens.

04 - Return the cooked chicken to the pan, remove from heat, and stir in the red pesto until fully incorporated.

05 - Slice the garlic baguettes lengthwise, leaving the base intact. Gently open and place on a baking tray. Bake for 7 minutes to lightly toast.

06 - Spread the chicken and pepper mixture evenly over the toasted garlic bread. Sprinkle a generous layer of the grated cheese on top. Return to the oven and bake for 5 to 6 minutes until the cheese melts and turns golden brown.

07 - Cut the filled baguettes into halves or thirds before serving.

# Extra Suggestions:

01 - Adjust the quantity of cheese according to preference. For extra heat, add red pepper flakes. Store any leftovers refrigerated for up to 2 days.

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