Chicken Parmesan French Bread Pizza
Yield: 6 slices
Jess Bentley
@SliceofJess
00:05
PREP
00:30
COOK
00:35
Total Time
Ingredients & Directions
Directions
Chicken Parmesan French Bread Pizza
10
½ loaf
ciabatta bread
2 tablespoons
olive oil
2
garlic cloves
½ cup
pizza sauce
4 oz.
fresh mozzarella, sliced
4 slices
provolone, sliced
2 tablespoons
grated parmesan
6
cherry tomatoes, sliced
4
basil leaves, chopped
Italian parsley, chopped
- Warm the chicken chunks according to the package directions. (You can warm them in the oven or air fryer.)
- Once warmed, slice into smaller bite-sized pieces.
- Cut the ciabatta in half, lengthwise, and brush the inner part with olive oil.
- Place on a baking sheet and toast in a 450F preheated oven for about 5 minutes (or until crusty on top).
- Once toasted, remove and rub the crusted bread with a garlic clove.
- Turn the oven down to 425F.
- Top each ciabatta half with pizza sauce, cooked chicken chunks, fresh mozzarella, provolone, parmesan and tomatoes.
- Bake for 10 minutes, or until cheese is melted.
- Serve with additional pizza sauce, if desired, and sprinkle with fresh herbs.
NOTES
Notes from Jess:
· I personally cook my chicken chunks in the air fryer. 400F for about 10 minutes does the trick. Also, leftovers heat up easily at 400F for about 3 – 5 minutes (they’re crispy!).
· Fresh mozzarella is so melty and tasty, it’s what I prefer for French bread pizzas. However, you can totally substitute with whatever cheese you enjoy most.
· The fresh herbs on top are super tasty, and I highly recommend warmed pizza sauce on the side for dipping. My kids like ranch as well.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Chicken Parmesan French Bread Pizza
Jess Bentley
@SliceofJess
Yield: 6 slices
00:05
PREP
00:30
COOK
00:35 Total Time
Ingredients
Directions
Chicken Parmesan French Bread Pizza
10
½ loaf
ciabatta bread
2 tablespoons
olive oil
2
garlic cloves
½ cup
pizza sauce
4 oz.
fresh mozzarella, sliced
4 slices
provolone, sliced
2 tablespoons
grated parmesan
6
cherry tomatoes, sliced
4
basil leaves, chopped
Italian parsley, chopped
- Warm the chicken chunks according to the package directions. (You can warm them in the oven or air fryer.)
- Once warmed, slice into smaller bite-sized pieces.
- Cut the ciabatta in half, lengthwise, and brush the inner part with olive oil.
- Place on a baking sheet and toast in a 450F preheated oven for about 5 minutes (or until crusty on top).
- Once toasted, remove and rub the crusted bread with a garlic clove.
- Turn the oven down to 425F.
- Top each ciabatta half with pizza sauce, cooked chicken chunks, fresh mozzarella, provolone, parmesan and tomatoes.
- Bake for 10 minutes, or until cheese is melted.
- Serve with additional pizza sauce, if desired, and sprinkle with fresh herbs.
NOTES
Notes from Jess:
· I personally cook my chicken chunks in the air fryer. 400F for about 10 minutes does the trick. Also, leftovers heat up easily at 400F for about 3 – 5 minutes (they’re crispy!).
· Fresh mozzarella is so melty and tasty, it’s what I prefer for French bread pizzas. However, you can totally substitute with whatever cheese you enjoy most.
· The fresh herbs on top are super tasty, and I highly recommend warmed pizza sauce on the side for dipping. My kids like ranch as well.
