Crispy Chicken Pesto Bread
Directions
- 1Combine flour, baking powder, salt, honey, butter, and lukewarm water in a mixing bowl. Knead for 10-12 minutes until smooth, cover and let rest for 30 minutes.
- 2Heat butter in a frying pan, add chopped onion and sauté for 3-4 minutes. Add chicken, salt, garlic powder, pepper, Italian seasoning, and parsley. Cook for 5-7 minutes, turn off heat, and mix in grated cheese. Let the mixture cool completely.
- 3Divide the dough into 10 equal portions (about 95g each), shape into balls. Grease hands with oil and flatten a dough ball on a greased surface (use about 25ml of oil). Cover and let rest for 30 minutes.
- 4On a greased work surface, stretch the dough to approximately 35x30cm. Spread pesto, add cheese slices, chicken mixture, and cheese spread. Fold the edges and roll into a log, seam at the bottom.
- 5Slightly flatten the dough, brush with pesto, and roll in grated Parmesan cheese. Place on a baking sheet lined with parchment paper. Bake at 200°C for 20-25 minutes until golden brown.
- 6Brush with melted butter after baking for an extra soft and flavorful crust.
Ingredients
- 500 g all-purpose flour
- 6 g baking powder
- 8 g salt
- 12 g honey
- 25 g unsalted butter
- 275 ml lukewarm water
- 15 g unsalted butter
- 150 g yellow onion
- 575 g chicken thighs
- 4 g salt
- 3 g garlic powder
- 2 g black pepper
- 0.5 g Italian seasoning
- 5 g fresh parsley
- 50 g grated cheese
- 1 pesto
- 1 cheese slices
- 1 cheese spread
- 1 sunflower oil
- 1 grated Parmesan cheese
Equipment
mixing bowlfrying panbaking sheetparchment paperspoonspatulapastry brush
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