Garlic Bread with Buffalo Chicken Stuffing
Votes: 4
Time: 1 hour 25 minutes
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Buffalo chicken is crispy fried chicken slathered in a butter and hot sauce, typically served with carrot and celery sticks and dipped in blue cheese dip. Make a hearty and filling Buffalo chicken appetizer by frying the breaded chicken, wrapping it in mozzarella slices, and sandwiching it between baguette slices. Top with a creamy, garlicky sauce, wrap in foil, and bake. The baguette crust will crisp up and become even more delicious, and the cheese will melt on the chicken. This delicious stuffed bread can be served as an appetizer with beer or wine, or as a breakfast sandwich substitute.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- One boneless, skinless chicken breast weighing 250g.
- 1/4 cup flour
- 1 large egg
- 1/4 cup moderately hot sauce, plus more as needed
- 1/4 cup breadcrumbs
- 2 tablespoons of vegetable oil
- 1 baguette 30-35 cm long.
- 4 slices mozzarella
- 4 tbsp (60 g) butter, cut into pieces
- 3 cloves garlic, finely chopped
- Carrot sticks and celery stalks for serving
- Blue cheese sauce for filing
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Tear off 2 pieces of foil 30 cm longer than the baguette and stack them.
- Cut the chicken crosswise into 4 equal pieces. Prepare a breading area with 3 shallow bowls: In the first bowl, combine the flour and 1 teaspoon of salt; in the second bowl, beat the egg with 3 tablespoons of hot sauce; and in the third bowl, add the breadcrumbs. Dredge each chicken piece first in the flour, then dip it in the egg mixture, letting any excess drip off. Then, dredge in breadcrumbsTransfer to a plate.
- Line another plate with a paper towel. Heat vegetable oil in a large skillet over medium heat until a small amount of breading sizzles. Place the breaded chicken in the skillet, making sure the pieces aren't touching. Fry until golden brown on both sides, about 2-3 minutes. Remove to a paper towel-lined plate.
- Cut the baguette into 4 equal pieces (about the same length as the chicken pieces). Use a small knife to cut out a little of the flesh from each piece of baguette.
- Place a piece of chicken on top of a slice of mozzarella and add a little more hot sauce, if desired. Wrap the cheese around the chicken and place it inside one slice of baguette. Repeat with the remaining chicken, cheese, hot sauce (if using), and bread slices. Cut each stuffed baguette into thirds and arrange them close together on foil.
- Place the butter, garlic, and remaining 1 tablespoon hot sauce in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the butter is melted. Pour the mixture over the baguette slices and wrap them in foil.
- Bake until the chicken is cooked through, the cheese is melted, and the top of the bread is golden brown, 30 to 35 minutes. Transfer the foil package to a cutting board and unwrap. Serve with carrots, celery, hot sauce, and blue cheese dressing.
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