Description
These Chicken Pesto Pan Breads are fluffy, golden-brown rolls filled with a flavorful mixture of seasoned chicken thighs, fresh green pesto, grilled red bell pepper, red onion, and melted cheese. The dough is made from a blend of flour and semolina for added texture and baked on a skillet for a crispy exterior and soft inside. Perfect for a hearty lunch or dinner, served warm with truffle mayonnaise for an extra layer of indulgence.
Ingredients
Units
Scale
Dough
- 425 g flour
- 75 g fine semolina
- 7 g instant yeast
- 8 g salt
- 0.5 g thyme
- 12 g honey
- 25 ml olive oil
- 280 ml lukewarm water (max 40°C / 104°F)
Chicken Pesto Filling
- 600 g chicken thighs, cut into pieces
- 4.5 g salt
- 2 g cayenne powder
- 3 g garlic powder
- 4 g onion powder
- 2 g cumin powder
- 30 ml olive oil
- 25 g butter
- 45 g fresh green pesto
- 150 g grilled red bell pepper, sliced
- 75 g red onion, sliced
- 150 g cheese slices
To Serve
- Extra fresh green pesto
- Truffle mayonnaise
Instructions
- Prepare the Dough: In a large bowl, combine the flour, fine semolina, instant yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix thoroughly and knead for 10-12 minutes until the dough is smooth and elastic. Cover the dough and let it rise in a warm spot for 1 hour or until it doubles in size.
- Shape the Rolls: Deflate the risen dough and divide it into 14 equal pieces, approximately 57 grams each. Shape each piece into a ball. Roll each ball into a circle and fold it in half. Place the folded dough pieces onto a parchment-lined baking tray. Allow them to rise for an additional 30 minutes or until doubled in size.
- Cook the Rolls: Heat a heavy-bottomed skillet over medium heat. Cook the rolls on both sides until they are golden brown and cooked through, which takes a few minutes per side. If they brown too quickly before cooking through, reduce the heat and extend the cooking time.
- Season and Cook Chicken: In a large bowl, season chicken thigh pieces with salt, cayenne powder, garlic powder, onion powder, cumin powder, and olive oil. Mix well to evenly coat the chicken.
- Sauté Chicken and Vegetables: Heat butter in a skillet over medium heat. Add the seasoned chicken and cook for 4-5 minutes until golden brown. Stir in the green pesto, grilled red bell pepper slices, and red onion slices. Continue cooking and stirring for another 3-4 minutes until everything is heated through and well combined.
- Melt Cheese on Chicken: Remove the skillet from the heat and place cheese slices over the hot chicken mixture. Cover the pan with a lid to help the cheese melt more quickly.
- Assemble the Pan Breads: Open each warm roll and fill it generously with the chicken pesto mixture. Serve with extra dollops of fresh green pesto and a drizzle of truffle mayonnaise for enhanced flavor.
Notes
- Ensure the water used for the dough is not hotter than 40°C (104°F) to prevent killing the yeast.
- Do not roll the dough too thin to maintain the fluffiness of the rolls.
- If the rolls brown too quickly but remain uncooked inside, lower the heat and cook for longer.
- Grilling your own bell peppers provides a richer flavor, but pre-grilled peppers stored in the fridge can also be used.
- These rolls are best served warm; reheat in a 150°C (300°F) oven if needed.
- Prepare the chicken pesto filling ahead of time and store it in the fridge to save time during assembly. Reheat before filling.
