CHICKEN PARMESAN STUFFED GARLIC BREAD adapted from Tasty
1 pound boneless, skinless chicken tenders
1 cup flour
4 eggs, beaten
1 cup seasoned breadcrumbs
1/4 cup avocado oil, for frying
2 large baguettes**
Prepared marinara sauce**
- 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˚.
- Preheat oven to 350°.
- Fry the breaded chicken strips until both sides are golden brown.
- Remove from heat and drain on a paper toweling.
1/2 cup butter, melted
4 LARGE cloves garlic, minced
1 tablespoon FRESH parsley, chopped
2 tablespoons grated Parmesan cheese
- Whisk everything together and set aside.
- Slice the baguettes into thirds or fourths, each piece should be about the same length of the chicken strips.
- Hollow out the insides of the baguette pieces with a knife.
- Overlap two slices of mozzarella lengthwise.
- 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 slices, then place them tightly side-by-side on a baking sheet lined with foil.
- Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
- Wrap the foil up and 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!
- I make a “PINK” marinara that is half traditional red marinara and half alfredo sauce with a garlic crema (recipe below) 😀 The garlic crema is also wonderful to add to any base for any pizza.
- I also like to use a ‘par baked’ baguette from the bakery.
1 cup heavy cream
6 cloves to the entire bulb or garlic depending on preference, minced
Combine the heavy cream and garlic in a small saucepan.
Cook over medium low heat, stirring frequently, 10-15 minutes until thickened and fragrant.