Crispy Chicken Pesto Bread
Najat
Photo by Najat
If you’re looking for the ultimate cheesy, pesto-packed, chicken-filled dream wrapped in a golden, crispy crust—congrats, you just found it! This cheesy pesto chicken bread are everything you love about comfort food, but with a little gourmet twist. Think soft, fluffy bread, juicy seasoned chicken, melty cheese, and a pop of herby pesto all in one bite.
The secret? A super stretchy dough that’s easy to work with (as long as you don’t rush it!), and a filling so good, you might just eat half of it before it even makes it into the rolls. But hey, no judgment—just make extra!
Ingrediënten
DOUGH
CHICKEN MIXTURE
FILLING
EXTRA
Shop ingredients:
Tips
Let the dough rest for the full 30 minutes after kneading. This helps with shaping.
Use enough oil: This prevents tearing and keeps the dough pliable. Use your fingertips and avoid too much pressure to prevent ripping.
Let the chicken mixture cool completely before incorporating it into the dough. Warm filling can weaken the dough and cause tearing.
Cut the chicken into small cubes for an evenly distributed filling and easier rolling. Roll firmly, but not too tight, to prevent splitting during baking.
Brush the bread with a bit of melted butter after baking for an extra soft and flavorful crust.
Place a small bowl of water in the oven while baking to keep the bread soft inside.
Let the bread rest for 5 minutes after baking so the flavors meld and the texture firms up.
Stappenplan
In a mixing bowl, combine the flour, baking powder, salt, honey, butter, and lukewarm water. Knead for 10-12 minutes until smooth. Cover and let rest for 30 minutes.
Heat the butter in a frying pan over medium heat. Add the finely chopped yellow onion and sauté for 3-4 minutes. Add the chicken thighs, salt, garlic powder, black pepper, Italian seasoning, and parsley. Cook for 5-7 minutes.
Turn off the heat and mix in the grated cheese. Let the mixture cool completely.
Divide the dough into 10 equal portions of about 95 g each. Shape them into balls.
Grease your hands with oil and flatten a dough ball on a greased surface (use about 25 ml of oil). Cover and let rest for 30 minutes.
Grease your work surface with oil (15 ml per piece) and place the dough on it. Using your fingertips, stretch the dough outward from the center until a sheet of approximately 35 x 30 cm. Regularly grease your hands to prevent tearing.
Spread a thin layer of pesto on one side of the dough. Place a slice of cheese on top. Spread the chicken mixture over it. Add cheese spread if desired.
Fold the top and bottom edges toward the center. Then fold the sides over the filling and roll the dough into a log. Ensure the seam is at the bottom.
Slightly flatten the dough, brush it with pesto, and roll it in grated Parmesan cheese.
Place the dough on a baking sheet lined with parchment paper. Bake in a preheated oven at 200 °C (400 °F) for 20-25 minutes until golden brown. Keep an eye on the baking time, as every oven differs.
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