Cheesy Chicken Garlic Bread (Print Version)
# Ingredients:
→ Main Ingredients
01 -
A small red onion, sliced thin
02 -
One red pepper, cut into super-thin strips
03 -
400g chicken tenderloins (mini fillets in the UK)
04 -
2-3 baguettes of garlic bread
→ Sauce & Cheese
05 -
250g packet of shredded mozzarella-cheddar blend (or just mozzarella)
06 -
One jar (190g) of red pesto sauce
07 -
1 tablespoon cooking oil
# Instructions:
01 -
Set your oven to 200°C/180°C fan/400°F/gas mark 6 to warm it up.
02 -
Put some oil in a big frying pan and get it nice and hot over high heat for 1-2 minutes. Toss in the chicken pieces and fry them for 3 minutes on one side, then flip and cook for 3-4 minutes on the other side until golden and cooked through.
03 -
If the pan looks dry, splash in a bit more oil and reduce the heat to medium-low. Stir in the onion and red pepper and cook, stirring now and then, for about 12 minutes until the red pepper is soft. Toss the chicken back in, take the pan off the heat, and mix in the pesto.
04 -
Meanwhile, cut each garlic baguette lengthwise almost all the way through, then open them slightly. Lay them on a large baking tray or two smaller trays and bake for 7 minutes.
05 -
Fill each garlic bread with the chicken-veggie mix, then sprinkle a good, even layer of cheese on top. Pop them back into the oven and bake for another 5-6 minutes until the cheese gets golden. Slice into halves or thirds to serve.
# Notes:
01 -
Adjustable for various age groups.
02 -
Keeps well in the freezer for up to 3 months.
03 -
Easily tailored to picky eaters.