# What You Need:
→ Garlic Bread
01 - 2 large demi-baguettes or Italian sandwich rolls
02 - 3 tablespoons unsalted butter, softened
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh parsley, chopped
05 - Pinch of salt
→ Pesto Chicken Filling
06 - 2 cups cooked chicken breast, shredded or diced
07 - 1/3 cup basil pesto
08 - 1/2 cup mayonnaise or Greek yogurt
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon salt
→ Assembly
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/4 cup grated Parmesan cheese
13 - Fresh basil leaves for garnish, optional
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice each baguette in half lengthwise, leaving a hinge if possible. Gently hollow out soft bread center to create a well, leaving approximately 1/2 inch of bread on sides and bottom.
03 - In a small bowl, combine softened butter, minced garlic, chopped parsley, and pinch of salt. Spread mixture evenly inside each bread boat.
04 - Toast bread boats in oven for 5 minutes until just beginning to crisp.
05 - In a medium bowl, combine shredded chicken, pesto, mayonnaise or Greek yogurt, black pepper, and salt. Mix until well coated.
06 - Spoon pesto chicken mixture evenly into toasted bread boats. Top with shredded mozzarella and sprinkle of Parmesan.
07 - Return filled bread boats to oven and bake for 12 to 15 minutes until cheese is melted and bubbling and edges are golden.
08 - Remove from oven, let cool slightly, then slice into portions. Garnish with fresh basil if desired.
