CHICKEN PESTO PIZZA BREAD

December 21, 2017

It is pizza. In a loaf of bread. So that’s just right and how everything is meant to be. This could be done with many pizza topping variations, but for today we will talk the classic chicken pesto pizza.

There’s shredded chicken, lots of mozz, and pesto of course. Then I top it with more parm and pretty little basil leaves. BECAUSE YOU’RE WORTH IT.

CHICKEN PESTO PIZZA BREAD copyCHICKEN PESTO PIZZA BREAD
Serves four

2 boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound bread loaf, store-bought or try this easy homemade one
6 ounces pesto or 1/4 batch of this homemade one
1 and cups shredded mozzarella
Grated parmesan
Basil leaves

Preheat oven to 425 degrees. Arrange chicken breasts in a foil lined baking dish. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes. Lower oven temperature to 350 degrees.

Slice bread into a grid pattern about one inch above bottom of loaf, taking care to not slice all the way through. Place loaf on a foil lined baking sheet. Spoon pesto into bread. Stuff with shredded chicken and mozzarella. Wrap foil around loaf. Bake for 10 minutes.

Unfold foil and bake for 5 more minutes. Top with fresh parmesan and basil leaves.

CHICKEN PESTO PIZZA BREAD-3 copyCHICKEN PESTO PIZZA BREAD-2 copy

 

CHICKEN PESTO PIZZA BREAD
 
Author:
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound bread loaf, store-bought or try this easy homemade one
  • 6 ounces pesto or ¼ batch of this homemade one
  • 1 and cups shredded mozzarella
  • Grated parmesan
  • Basil leaves
Instructions
  1. Preheat oven to 425 degrees. Arrange chicken breasts in a foil lined baking dish. Drizzle with olive oil and season with salt and pepper.
  2. Roast for 40 minutes.
  3. Lower oven temperature to 350 degrees.
  4. Slice bread into a grid pattern about one inch above bottom of loaf, taking care to not slice all the way through.
  5. Place loaf on a foil lined baking sheet. Spoon pesto into bread. Stuff with shredded chicken and mozzarella. Wrap foil around loaf. Bake for 10 minutes.
  6. Unfold foil and bake for 5 more minutes.
  7. Top with fresh parmesan and basil leaves.

 

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