Stuffed French Bread with Smoked Chicken, Asparagus and Mushrooms
topped with grated Fontina cheese and baked

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A large French bread loaf is halved and stuffed with asparagus, chicken, cheese, mushrooms, pine nuts, garlic then baked in 350 degree F, oven for a delicious unique idea for friends and parties. Cut French bread loaf in half lengthwise.

Stuffed French Bread
Stuffed French Bread
recipe and photograph created by Peggy Bucholz
for my website
www.finedinings.com

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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 350 degrees F.

Cut French bread loaf in half lengthwise. With your fingers remove excess bread from both halves leaving a 1/4-inch shell. Put torn pieces of bread on one end of a baking sheet, put pine nuts on the other end of the baking sheet and toast in oven for 5 to 7 minutes. Remove from oven and 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 saute over medium heat until juices run clear, remove to a large bowl. Add remaining 2 tablespoons butter to the skillet, add garlic and mushrooms; saute until all liquid has evaporated, add to the bowl of chicken along with the toasted bread. Add the sliced asparagus, chicken broth, salt and pepper mixing well.

Spoon mixture evenly into both French bread shells, sprinkle with dried Thyme and the toasted pine nuts. Cover with foil and bake 20 minutes. Remove foil, sprinkle with grated Fontina cheese and bake for an additional 2 minutes or until heated through and cheese is melted. Serve warm with a Caesar salad if desired.


wine Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com