Marry Me Chicken Baguette Melt

Method

1. Preheat the oven to 220 °C for 10 min. Meanwhile, cut the chicken into 1.5 cm cubes and season with salt and pepper, and split the baguette lengthwise. Leave the cream cheese out at room temperature so it melts easily.

   Add in this stepChicken breast 240 gSalt ½ tspBlack pepper to taste

2. Heat the olive oil in a 24 cm pan over medium-high heat and fry the chicken for 5 min, until it is white on the outside with no pink showing.

   Add in this stepOlive oil 1½ tbsp

   medium-high heat

3. Turn down to medium-low heat, add the chopped garlic, sun-dried tomatoes, herbs and chili flakes and fry for 1 min until fragrant.

   Add in this stepGarlic (cloves) 2Sun-dried tomatoes in oil, chopped 40 gItalian herb mix ½ tspRed chili flakes 1 pinch

   medium-low heat

4. Add the cream, cream cheese and Parmesan and simmer over low heat for 3 min, stirring. It should be thick enough that a spatula drawn across the pan leaves a trail for a moment, otherwise the bread goes soggy. Taste and add salt.

   Add in this stepDouble cream (heavy cream) 100 mlCream cheese 40 gParmesan, grated 20 g

   low heat

5. Line 1 baking tray(s) with baking paper, lay the baguette cut-side up and bake for 3 min, until the edges are lightly golden.

   Add in this stepBaguette (15 cm pieces) 2

6. Spread the chicken mixture right to the edges of the bread, cover with mozzarella and bake for 6 min more. It is ready when the cheese bubbles and has brown spots. With two trays, swap their positions halfway.

   Add in this stepGrated mozzarella 80 g

7. Top with torn basil, cut each piece into 2 or 3 on the diagonal and serve hot.

   Add in this stepFresh basil 5 g