Chicken Caesar Salad Stuffed Garlic Bread Recipes

PESTO CHICKEN-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
• Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
• Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
• Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
• Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
• Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
• Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
• Remove from loaf pan and let cool.
• Top with parsley (optional), slice and serve.
• Enjoy!

CHICKEN PARMESAN-STUFFED GARLIC BREAD RECIPE BY TASTY

Steps:

• Slice the chicken breast into ½ inch (1 ¼ cm) thick strips.
• Place the flour, eggs, and bread crumbs into 3 separate bowls.
• Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
• Repeat with the remaining chicken.
• Heat the oil in a pan over medium heat to 350˚F (180˚C).
• Preheat oven to 350°F (180˚C).
• Fry the breaded chicken strips until both sides are golden brown.
• Remove from heat and drain on a paper towel.
• Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
• Hollow out the insides of the baguette pieces with a knife.
• Lay two slices of mozzarella on top of each other with a 1 inch (2 ½ cm) overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
• Push the rolled chicken strips into a baguette piece.
• Slice the stuffed baguette pieces into 1 inch (2 ½ cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
• In a small bowl, mix together ingredients for garlic butter.
• Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
• Wrap the foil over the re-assembled baguette and bake for 20-25 minutes, until cheese is melted and the top is starting to brown.
• Remove the foil and serve with marinara!
• Nutrition Calories: 2689 Fat: 170 grams Carbs: 221 grams Fiber: 12 grams Sugars: 17 grams Protein: 67 grams
• Enjoy!

CHICKEN CAESAR SALAD-STUFFED GARLIC BREAD

Steps:

• Preheat broiler to high.
• Crush 4 cloves of garlic and place in a microwave-safe dish or small saucepan with the butter and oil.
• Heat in microwave for 1 minute or, if cooking on the stovetop, place over moderate-low heat for 3 minutes.
• Split each loaf of bread in half lengthwise and scoop out the insides to make room for the Caesar chicken filling.
• Toast bread under broiler until it is golden brown in color.
• Brush bread liberally with garlic oil, sprinkle with 1/4 cup cheese and return to broiler to brown, about 30 seconds.
• Place the shredded chicken into a medium-size bowl.
• In a blender, combine EVOO, lemon juice, Worcestershire sauce, anchovy paste, mustard, 1/2 cup grated cheese, salt and lots of freshly ground black pepper.
• Pulse the blender to combine the dressing and pour it over the chicken. Toss the chicken lightly to coat.
• Cut the core end off from the heads of romaine and remove the thick vein from the center of the leaves.
• Line each bottom half of the cheesy, toasted garlic bread with the lettuce. Place the chicken on top of the lettuce and sprinkle with the remaining grated cheese.
• Top with the other bread half and secure the sandwich with two skewers. Slice the loaf into individual sandwiches and serve.