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Chicken Pesto Pan Bread Recipe

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★★★★★

4.6 from 115 reviews

This Chicken Pesto Pan Bread recipe combines a flavorful homemade bread with a savory chicken pesto filling, enhanced by grilled red bell pepper, red onion, cheese, and a touch of truffle mayonnaise for an indulgent yet approachable meal.

Ingredients

Scale

Dough

  • 425 g flour
  • 75 g fine semolina
  • 7 g instant yeast
  • 8 g salt
  • 0.5 g thyme
  • 12 g honey
  • 25 ml olive oil
  • 280 ml water

Chicken Pesto Filling

  • 600 g chicken thighs
  • 4.5 g salt
  • 2 g cayenne powder
  • 3 g garlic powder
  • 4 g onion powder
  • 2 g cumin powder
  • 30 ml olive oil
  • 25 g butter
  • 45 g fresh green pesto
  • 150 g grilled red bell pepper
  • 75 g red onion
  • 150 g cheese (type unspecified; recommended mozzarella or provolone)
  • Additional fresh green pesto for garnish
  • Truffle mayonnaise for serving

Instructions

  1. Prepare the dough: In a large mixing bowl, combine the flour, fine semolina, instant yeast, salt, thyme, and honey. Gradually add the water and olive oil, mixing until a smooth dough forms. Knead the dough on a floured surface for about 8-10 minutes until elastic and slightly tacky. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for 1 to 1.5 hours until doubled in size.
  2. Cook the chicken: While the dough is rising, season the chicken thighs evenly with salt, cayenne powder, garlic powder, onion powder, and cumin powder. Heat olive oil and butter in a skillet over medium heat. Add the chicken and cook thoroughly, about 6-8 minutes per side, until golden and no longer pink in the middle. Remove from heat and let rest.
  3. Assemble the filling: Once the chicken has cooled slightly, shred or chop it into bite-sized pieces. Mix the chicken with the fresh green pesto, grilled red bell peppers, and chopped red onion. Set aside.
  4. Shape the bread: After the dough has risen, punch it down to release air. Roll it out on a floured surface into a rectangle approximately 30×40 cm. Spread the chicken pesto filling evenly over the dough. Sprinkle the shredded or sliced cheese on top of the filling.
  5. Form the pan bread: Carefully roll the dough from one long side to the other to create a tight log. Pinch the edges to seal. Place the rolled dough seam side down into a greased or parchment-lined baking pan.
  6. Second rise: Cover the pan with a clean towel and let the dough rise again for about 30-45 minutes until puffed.
  7. Bake the pan bread: Preheat the oven to 200°C (392°F). Bake the bread for 30-35 minutes, until the crust is golden brown and the cheese has melted. The internal temperature should reach 75°C (165°F) to ensure the chicken is fully cooked.
  8. Serve: Allow the pan bread to cool for 10 minutes in the pan before slicing. Serve warm, garnished with additional fresh green pesto and a side of truffle mayonnaise for dipping.

Notes

  • You can substitute chicken thighs with chicken breasts if preferred, but thighs remain juicier.
  • Use mozzarella, provolone, or a melty cheese of your choice for best results.
  • The truffle mayonnaise adds a luxurious flavor but can be omitted for a simpler dish.
  • Ensure the bread is fully cooked by checking that the internal temperature of the chicken reaches 75°C (165°F).
  • If fresh pesto is not available, store-bought pesto works well as a convenient alternative.
  • Allow the bread to cool slightly before slicing to maintain structure and prevent the filling from falling out.

Keywords: Chicken pesto pan bread, savory stuffed bread, homemade bread, Italian pesto recipe, chicken thighs, grilled bell pepper bread, truffle mayo dip

Find it online: https://mjrecipe.com/chicken-pesto-pan-bread-recipe/