Stuffed French Bread Recipe with Asparagus
How To Make Stuffed French Bread with Asparagus

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This stuffed French bread recipe is similar to a pizza. If you prefer, you could substitute broccoli or spinach or artichoke hearts in place of the asparagus. Serve this for a light supper or a special lunch treat with your favorite beverage.

Stuffed French Bread
Stuffed French Bread


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Stuffed French Bread
source: recipe and photograph created by www.finedinings.com

Recipe Type: lunch, stuffed French bread, mushroom, chicken, pine nuts, asparagus, cheese

Prep Time: 30 min
Total Time:30 min
Serves: 4

Ingredients

1 whole French or Italian loaf
2 tablespoons pine nuts
2 cups asparagus, preferably pencil-size
4 tablespoons butter, divided
1/2 pound chicken, diced
1/4 teaspoon liquid smoke
6 cloves garlic, minced
1/2 pound mushrooms, sliced
1 teaspoon dried Thyme
1/4 cup chicken broth
Salt and pepper, to taste
2 cups Fontina cheese
, grated

Directions

Preheat oven to 425 degrees F.

Cut French loaf in half lengthwise. With your fingers remove excess bread from both halves leaving a 1/4-inch shell. Put torn pieces on one end of a baking sheet, put pine nuts on the other end and toast in oven for 5 to 7 minutes. Set aside.

Slice asparagus on the bias into 1/2-inch pieces, put into boiling salted water. Remove from heat while they are still tender crisp (al dente), drain well. Set aside.

Melt 2 tablespoons butter in a skillet; sprinkle chicken with liquid smoke and sauté over medium heat until juices run clear, remove to a large bowl. Add remaining 2 tablespoons butter to the skillet with garlic and mushrooms; sauté until liquid has evaporated, add to bowl with chicken along with the toasted bread chunks, sliced asparagus, chicken broth, salt and pepper mixing well. Spoon into both French bread shells, sprinkle with Fontina cheese, dried Thyme and toasted pine nuts. Cover with foil and bake 20 minutes. Remove foil and bake for an additional 10 minutes or until heated through and cheese is melted. Serve warm with a Caesar salad.

Wine recommendation: Pinot Gris; Chardonnay

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