• 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
  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.
Recipe by Rachel Schultz at