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Easy Pesto Chicken Tear-and-Share Bread Recipe

Easy Pesto Chicken Tear-and-Share Bread

A crisp, buttery loaf packed with pesto chicken and melted mozzarella. This comforting tear-and-share dinner is ready in about 40–45 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 loaf, approximately 500–600 g Large ciabatta or bloomer loaf
  • 2 breasts, approximately 350–400 g total Skinless, boneless chicken breasts
  • 4 tablespoons, about 60 g Green pesto
  • 125 g, grated or torn into small pieces Mozzarella
  • 1 tablespoon Olive oil
Garlic butter
  • 30 g Butter, melted
  • 1 clove Garlic, crushed
Seasoning
  • To taste Salt and freshly ground black pepper
Optional Toppings
  • 2 tablespoons Parmesan, grated
  • 1 small handful Fresh basil

Method
 

Step-by-Step
  1. Heat the oven to 200°C conventional, 180°C fan, or gas mark 6. Season the chicken breasts with salt and freshly ground black pepper.
  2. Warm the olive oil in a frying pan over medium heat. Cook the chicken for approximately 5–7 minutes per side, turning as needed, until fully cooked and registering 74°C internally; rest briefly, then shred or slice.
  3. Place the loaf on a board and make parallel cuts approximately 2–3 cm apart. Cut across those lines to create a crosshatch pattern, taking care not to slice through the bottom crust.
  4. Spread the pesto down into the cuts, then push the cooked chicken and mozzarella into the gaps. Mix the melted butter with the crushed garlic and brush or drizzle it over the loaf.
  5. Add the Parmesan if using, then wrap the loaf loosely in foil. Bake for 15–20 minutes, until the bread is hot and the mozzarella has melted.
  6. Open the foil and return the loaf to the oven for another 5–10 minutes. Bake until the top is crisp and golden, scatter with fresh basil, and serve immediately.

Notes

Make the cuts almost to the base without slicing through it so the loaf stays together. Covering the bread during the first part of baking prevents it from drying out, while the final uncovered bake crisps the top. Cooked rotisserie chicken can replace the pan-cooked chicken.