Description
This Chicken Pesto Pan Bread is an incredibly flavorful and hearty dish, featuring soft, fluffy dough filled with a savory blend of chicken, pesto, and grilled vegetables. Perfect for a family meal or a crowd-pleasing snack, this dish combines the comforting elements of bread and the bold flavors of chicken pesto.
Ingredients
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
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 (mozzarella or cheddar)
Fresh green pesto (for topping)
Truffle mayonnaise (optional)
Instructions
- In a bowl, mix together flour, semolina, yeast, salt, and thyme.
- Add honey, olive oil, and water. Stir to combine into a dough.
- Knead the dough on a floured surface for about 10 minutes, until it’s smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Season the chicken thighs with salt, cayenne powder, garlic powder, onion powder, and cumin powder.
- Heat olive oil and butter in a large skillet over medium heat. Cook the chicken thighs for about 6-7 minutes per side, until fully cooked. Remove from heat and shred the chicken.
- In the same skillet, add the fresh pesto and grilled red bell peppers. Stir to combine. Add the shredded chicken and toss everything together until well coated.
- Preheat the oven to 180°C (350°F).
- Once the dough has risen, divide it into small portions (around 14) and roll each portion into a ball. Flatten each dough ball slightly and place a spoonful of the chicken pesto mixture in the center. Top with some red onion and cheese.
- Fold the dough over the filling and pinch the edges together to form a sealed roll. Place the rolls on a greased baking sheet and bake for 15-20 minutes, or until the bread is golden and cooked through.
- Garnish with fresh green pesto and a drizzle of truffle mayonnaise, if desired. Serve warm.
Notes
Vegetarian Option: Replace the chicken with roasted vegetables or tofu for a plant-based version.
Spicy Kick: Add a few slices of jalapeños or a dash of chili flakes to the chicken pesto for a bit of heat.
Different Fillings: Experiment with different cheeses like feta or gouda for a unique flavor profile.
Use Store-Bought Pesto: For a quicker meal, you can substitute homemade pesto with store-bought pesto.
- Prep Time: 25 minutes (plus rising time)
- Cook Time: 30 minutes
- Category: Bread, Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg
