Crispy Chicken Pesto Bread
Directions
- 1In 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.
- 2Heat the butter in a frying pan over medium heat. Add the finely chopped yellow onion and sauté for 3-4 minutes.
- 3Add the chicken thighs, salt, garlic powder, black pepper, Italian seasoning, and parsley. Cook for 5-7 minutes.
- 4Turn off the heat and mix in the grated cheese. Let the mixture cool completely.
- 5Divide the dough into 10 equal portions of about 95 g each. Shape them into balls.
- 6Grease 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.
- 7Grease your work surface with oil (15 ml per piece) and place the dough on it.
- 8Using 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.
- 9Spread a thin layer of pesto on one side of the dough.
- 10Place a slice of cheese on top.
- 11Spread the chicken mixture over it.
- 12Add cheese spread if desired.
- 13Fold 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.
- 14Slightly flatten the dough, brush it with pesto, and roll it in grated Parmesan cheese.
- 15Place the dough on a baking sheet lined with parchment paper.
- 16Bake in a preheated oven at 200 °C (400 °F) for 20-25 minutes until golden brown.
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
- 25 ml sunflower oil
- 1 pesto
- 1 grated Parmesan cheese
Equipment
mixing bowlfrying panbaking sheetparchment paperoven
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