Ingredients
Method
- Preheat the oven to 200°C/180°C fan/400°F/gas 6.
- Heat oil in a large frying pan over high heat for 1-2 minutes. Add chicken fillets and fry on one side for 3 minutes, then the other for 3-4 minutes, or until deep golden and cooked through.
- If the pan is dry, add a little more oil and reduce the heat to medium-low. Add red pepper and onion. Fry for 12 minutes, or until the red pepper is soft, stirring often. Return the chicken to the pan, remove from heat, and stir in the pesto.
- Meanwhile, slice garlic baguettes lengthwise down the middle, almost to the bottom. Open them slightly and place on your largest baking tray (or use two trays). Bake for 7 minutes.
- Fill the garlic bread with the chicken and pepper mix. Top with an even layer of cheese. Return to the oven and bake for 5-6 minutes, until the cheese turns golden-brown. To serve, cut the baguettes in half or thirds.
Notes
Ingredient Swap: I've found that using cooked rotisserie chicken works beautifully here when I'm pressed for time, just shred it and skip the initial frying.
Make-
Ahead Tip: To make weeknight dinners a breeze, I often cook the chicken and vegetable mixture a day ahead and store it in the fridge, then just assemble and bake when I'm ready.
Common Mistake: A crucial thing I discovered is to avoid slicing the garlic bread completely through, leave a little hinge at the bottom so your delicious filling doesn't spill