Ingredient: boneless/skinless chicken breast, sliced lengthwise

Chicken parmesan stuffed garlic bread, a perfect fusion of cheesy goodness and garlicky delight. It’s a scrumptious twist on the classic Italian favorite.

Chicken parmesan, also known as ‘chicken parm’, is a dish that originated in the United States from Italian immigrants. The most widely accepted theory is that chicken parm was created in the 1950s, when Italian immigrants began to adapt their traditional dishes to American ingredients and cooking methods. The dish became a popular staple in restaurants serving Italian American cuisine by the 1950s. The first recorded instance of the dish is in a 1953 recipe book called ‘The Italian Cook Book’ by Ada Boni. 

Chicken parmigiana as we know it always contains the same basic ingredients: chicken breast, often butterflied, breadcrumbs, Italian seasonings, tomato sauce, and mozzarella cheese. But it wasn’t always that way.  In the Old World, that’s Italy prior to the Italian diaspora, the large-scale emigration of Italians from Italy to America, proteins like chicken were not widely available. As such, the original chicken parmigiana was actually made with breaded, fried slices of eggplant in place of chicken for a dish called melanzane alla Parmigiana. This form of the dish originated in Southern Italy, where the poor soil made it difficult to raise animals for food but where enterprising — and thrifty — peasants could scratch out a living growing hardier crops like eggplant. It also thrived in the hot climate of the South.

In North America, most of the time eggplant parmesan is thought of as just the vegetarian version of an Italian American classic. However, it is actually the other way around — eggplant is the original version of this dish.

You would expect a recipe for something with the word ‘parmesan’ in its name to contain just that, but you would be wrong. The cheese most associated with this dish is mozzarella.

This recipe certainly takes chicken parm & garlic bread up a notch. Yum!

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Chicken 'Parm' Stuffed Garlic Bread

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Course

Lunch

Keyword

chicken parm stuffed garlic bread

Servings

MetricUS Imperial

Ingredients

Roasted Chicken

• 2 boneless/skinless chicken breast, sliced lengthwise Need 250 gm COOKED chicken.
• 1/2 tsp veg salt such as HERBAMARE
• 1/2 tsp EACH dried oregano & basil, onion powder, garlic powder & pepper
• 1/4 tsp red pepper flakes
• olive oil

Other

• 300 gm bacon, cooked & crumbled Need 125 gm COOKED bacon
• 100 gm Parmesan, grated
• 100 gm mozzarella cheese, grated
• 410 ml Fire Roasted Red Pepper pizza sauce for dipping

Garlic Bread

• 1/2 cup lukewarm water
• 1 Tbsp active dry yeast
• 2/3 cup potato, cooked, mashed & cooled
• 1 Tbsp butter, softened
• 1 1/2 Tbsp garlic, minced
• 1 tsp salt
• 1/2 cup sour cream
• 3 cups flour

Course Lunch Keyword chicken parm stuffed garlic bread Servings MetricUS Imperial Ingredients Roasted Chicken 2 boneless/skinless chicken breast, sliced lengthwise Need 250 gm COOKED chicken. 1/2 tsp veg salt such as HERBAMARE 1/2 tsp EACH dried oregano & basil, onion powder, garlic powder & pepper 1/4 tsp red pepper flakes olive oil Other 300 gm bacon, cooked & crumbled Need 125 gm COOKED bacon 100 gm Parmesan, grated 100 gm mozzarella cheese, grated 410 ml Fire Roasted Red Pepper pizza sauce for dipping Garlic Bread 1/2 cup lukewarm water 1 Tbsp active dry yeast 2/3 cup potato, cooked, mashed & cooled 1 Tbsp butter, softened 1 1/2 Tbsp garlic, minced 1 tsp salt 1/2 cup sour cream 3 cups flour

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Chicken

1. Slice chicken lengthwise. In a large resealable plastic bag, combine salt, spices & oil; add chicken breast slices. Seal bag & turn to coat.
2. Preheat oven to 375 F. Line a baking tray with foil paper.
3. Spread chicken out evenly & bake about 45 minutes or until no longer pink inside. Don't overcook. Remove from oven, cool & chop. Set aside.

Other

1. Cook bacon & process in food processor for a few seconds, just until a LARGE crumbly texture is reached.
2. Grate the two different cheeses & combine. Set aside.

Garlic Bread

1. Cook potato, mash & cool. In a small bowl, combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, minced garlic, salt, sour cream & potato; mix well.
2. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about 1 hour.
3. Remove risen dough from bowl, turn onto lightly floured surface; roll dough to about a 9" x 20" rectangle. Place a large piece of parchment on a sheet pan. Roll dough onto your rolling pin then unroll onto parchment paper. Place 1/2 of the cheese down the center of dough, top it with crumbled bacon, chicken & remaining cheese.
4. Starting from the long side , bring the two sides up to meet in the center & pick dough together firmly. Fold the short ends in about 1-inch & pinch together. Using the parchment paper, roll 'baguette' over so the pinched seam side is on the bottom.
5. Cover with plastic wrap; allow to rise for 15 minutes while preheating oven to 375 F. Brush with egg wash if preferred. Bake for 25-30 minutes until golden.

Serving

1. Remove from oven & serve hot with 'pizza sauce' for dipping.