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Stuffed
French Bread
with Smoked Chicken
source: recipe and
photograph created by www.finedinings.com
Serves 4
12-inch French bread loaf
2 tablespoons pine nuts
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
2 cups artichoke hearts, chopped
1/4 cup dry chicken broth
Salt and pepper, to taste
2 cups Fontina cheese, grated
Cut bread in half lengthwise. Use
your fingers to remove chunks of bread leaving a 1/4-inch shell.
Put chunks of bread and pine nuts on a baking sheet and toast at 425° for 5 - 7 minutes.
This can be done ahead.
Melt 2 tablespoons butter in a skillet; sprinkle chicken with liquid smoke and sauté.
Remove chicken, add remaining 2 tablespoons butter, sauté garlic, mushrooms and
thyme until liquid has evaporated and transfer to a large bowl. Add toasted bread chunks, pine nuts, chicken,
artichoke hearts, chicken broth, salt and pepper mixing well.
Fill hollowed out French bread halves with chicken mixture, sprinkle with
cheese, bake 10 minutes and serve warm with a Caesar
salad.
Wine recommendation: Pinot Noir
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