# Components:
→ Bread
01 - 2 large baguettes or Italian loaves
02 - 3 tablespoons unsalted butter, softened
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh parsley, chopped
→ Chicken & Filling
05 - 2 cups cooked chicken breast, shredded or diced
06 - 1/3 cup basil pesto
07 - 1/2 cup sour cream
08 - 1/4 cup grated Parmesan cheese
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon salt
→ Cheese
11 - 1 1/2 cups shredded mozzarella cheese
# Method:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice baguettes in half lengthwise. Using fingers or a spoon, gently hollow out the center of each half, leaving approximately 1/2 inch of bread on all sides to form a boat shape.
03 - In a small bowl, mix softened butter with minced garlic and chopped parsley. Spread the mixture evenly over the inside surface of each bread boat.
04 - In a separate bowl, combine shredded chicken, basil pesto, sour cream, Parmesan cheese, black pepper, and salt. Mix until well blended.
05 - Spoon the chicken mixture evenly into the hollowed bread boats. Top generously with shredded mozzarella cheese.
06 - Arrange filled bread boats on the prepared baking sheet. Bake for 18 to 20 minutes, or until cheese is melted and bubbly and bread is golden brown.
07 - Remove from oven and let cool slightly. Slice into portions and serve warm.
