Yesterday I baked this chicken stuffed garlic baguette and everyone loved it. One of the things that makes French bread different is the way the French create the yeast starters for our dough. Our starters are carefully cultivated and nurtured for an extended period, allowing the dough to ferment and attain the richest possible flavor. I took readymade bread from the baker.
Ingredients Of Chicken Stuffed Garlic Baguette
- 2 French garlic baguette
- 2 chicken breasts, cut into small pieces
- Salt to taste
- 1 tbsp garlic and ginger paste
- 1 tsp black pepper
- 1 tbsp soya sauce
- 1 tbsp vinegar
- 1 tbsp chili sauce
- A hand full of baby spinach
- 1 red bell pepper, chopped
- 1 onion, chopped
- 6 tbsp cream
- Half a cup of sweet corn
- Mozzarella cheese as much as you like
Method Of Chicken Stuffed Garlic Baguette
- Marinate chicken for half an hour with garlic ginger paste, salt, black pepper, soya sauce, vinegar, and chili sauce.
- Heat 2 tbsp oil and saute chopped onion until it is lightly golden. Add marinated chicken and fry for a few more minutes. Add a little water and cook covered until the chicken is soft and cooked fully.
- Add red pepper, sweet corn, and spinach and cook for 2-3 minutes. Add cream.
- Cut baguettes add cheese to them and bake for 3-4 minutes. Take out and add chicken mixture top it with lots of cheese and bake again for 5 minutes. You can also air fry them.