Chicken Pesto Pan Bread
Prep Time
2 h 30 min
Porties
Serveert 14
Niveau
Easy
If you’re a fan of soft, fluffy bread stuffed with juicy chicken and bold flavors, this recipe is for you! The homemade bread is made with a mix of flour and semolina, giving it the perfect chewy texture, while the filling is a delicious blend of tender chicken thighs, fresh green pesto, grilled red peppers, and gooey melted cheese.
The process is so satisfying—from kneading the dough to cooking the bread golden brown in a pan. And the taste? Absolutely irresistible! It’s herby, savory, and creamy all at once, especially when you add a little extra pesto and a dollop of truffle mayo. Trust me, this is the kind of recipe that’ll have everyone coming back for more!
The process is super satisfying—from kneading the dough to cooking the buns golden brown in a pan. And don’t even get me started on the taste—it’s herby, savory, and just the right amount of creamy, especially when you top it off with some extra pesto and a touch of truffle mayo. It’s the kind of recipe that’ll have everyone asking for seconds!
Ingrediënten
Ensure the water is not too hot (max. 40°C/104°F) to avoid killing the yeast.
Don’t roll the dough too thin to maintain fluffy rolls.
If the bread browns too quickly but aren’t cooked through, lower the heat and cook for longer.
Grill your own bell peppers for a richer flavor, or prepare them a day ahead and store in the fridge.
These rolls are best served warm. Reheat in a 150°C (300°F) oven if needed.
Prepare the chicken pesto ahead of time and store it in the fridge. Reheat before assembling for a faster process.
If you’re a fan of soft, fluffy bread stuffed with juicy chicken and bold flavors, this recipe is for you! The homemade bread is made with a mix of flour and semolina, giving it the perfect chewy texture, while the filling is a delicious blend of tender chicken thighs, fresh green pesto, grilled red peppers, and gooey melted cheese.
The process is so satisfying—from kneading the dough to cooking the bread golden brown in a pan. And the taste? Absolutely irresistible! It’s herby, savory, and creamy all at once, especially when you add a little extra pesto and a dollop of truffle mayo. Trust me, this is the kind of recipe that’ll have everyone coming back for more!
The process is super satisfying—from kneading the dough to cooking the buns golden brown in a pan. And don’t even get me started on the taste—it’s herby, savory, and just the right amount of creamy, especially when you top it off with some extra pesto and a touch of truffle mayo. It’s the kind of recipe that’ll have everyone asking for seconds!
Stappenplan
1 In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size. |
2 Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball. |
3 Roll one ball into a circle and fold it in half. |
4 Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size. |
5 Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side. |
6 Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well. |
7 Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown. Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through. |
8 Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt. |
9 Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor. |
