Description
This pull-apart bread is stuffed with pesto-marinated chicken and cheese, making it a perfect party appetizer.
Ingredients
Scale
- 1 loaf of bread
- 1 cup pesto
- 1 pound cooked chicken, shredded
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 clove garlic, minced
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the bread into a grid pattern, cutting about three-quarters of the way through the loaf.
- In a bowl, combine the shredded chicken, pesto, mozzarella cheese, and Parmesan cheese.
- Stuff the chicken and cheese mixture into the cuts in the bread.
- In a small bowl, whisk together the olive oil and minced garlic. Brush this mixture over the bread.
- Wrap the bread tightly in foil.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Unwrap the bread and bake for another 5 minutes to crisp up the top.
- Serve warm and enjoy the pull-apart goodness!
Notes
- You can use store-bought or homemade pesto.
- Rotisserie chicken is a great shortcut for the cooked chicken.
- Feel free to add other cheeses like provolone or cheddar.
- For extra flavor, you can add a pinch of red pepper flakes to the chicken mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg