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Italian Chicken Cheesy Bread

A quick and flavorful cheesy chicken bread topped with grilled peppers, tomato, and a garlic yogurt aioli.
Prep Time15 minutes
Cook Time11 minutes
Total Time26 minutes
Servings: 5 servings

Ingredients

  • 1 Italian bread loaf
  • 1/2 large red bell pepper sliced
  • 1 boneless skinless chicken breast
  • 8 oz plain Greek yogurt divided (4 oz for pepper sauce, 4 oz for garlic aioli)
  • 6 Cheese Italian shredded, amount as desired to top bread
  • 1 large fresh tomato sliced thin
  • 2 cloves garlic minced (for aioli)
  • salt and pepper to taste
  • chopped parsley optional for garnish

Instructions

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
  • Slice the bread lengthwise into two halves and place both cut sides up on the prepared baking sheet.
  • Preheat a countertop griddle or skillet to medium and lightly spray or oil the surface.
  • Arrange the sliced red bell pepper on the griddle and cook until softened and slightly charred, then transfer to a small plate to cool.
  • Season the chicken breast with salt and pepper, then cook on the griddle over medium heat until cooked through; remove and let cool until safe to handle. For faster cooking, slice the breast in half lengthwise before cooking.
  • In a food processor, combine the grilled red pepper, 4 oz (half) of the Greek yogurt, and a dash of salt and pepper; process until smooth but with small flecks of pepper remaining.
  • Spread the red pepper yogurt sauce evenly over both bread halves.
  • Slice or shred the cooled chicken and arrange it over the sauce on the bread.
  • Arrange thin slices of tomato on top of the chicken, then sprinkle generously with shredded 6 Cheese Italian.
  • Bake in the preheated oven for 9 to 11 minutes, or until the cheese is melted and bubbly.
  • While the bread cools to room temperature, make the garlic yogurt aioli: combine the remaining 4 oz Greek yogurt, minced garlic, and a dash of salt and pepper in a small food processor and blend until smooth, about 10–12 seconds. Transfer to a small bowl.
  • Slice the baked bread, garnish with chopped parsley if using, and serve with the garlic yogurt aioli for dipping.

Equipment

  • Oven
  • Baking Sheet
  • parchment paper or aluminum foil
  • countertop griddle or skillet
  • food processor or small blender
  • Knife
  • Cutting Board
  • small bowl

Notes

  • Use a griddle or skillet if a griddle is not available.
  • Slice the chicken thinly to speed up cooking.
  • Reserve yogurt portions as directed for two separate sauces.
  • Flecks in the pepper sauce are fine for texture and flavor.