Buffalo Chicken Stuffed Garlic Bread

By Kitchen Sanctuary · 35 min

Ingredients

Instructions

1. Preheat the oven to 180°C/350°F (fan), or the temperature on the baguette packet.
2. If using fresh baguettes, slice each one lengthways halfway through so it can be stuffed later. If using frozen, do this after they are cooked.
3. Bake the garlic baguettes on a tray as the pack instructs.
4. Heat the oil in a large frying pan over medium-high heat. Add the chicken, sprinkle with the Cajun spice and black pepper, and stir to coat. Cook for 5 minutes, stirring occasionally, until sealed and nearly cooked through.
5. Crumble in the stock cube and stir. Add the onion, red and yellow bell peppers, garlic and half the sliced jalapenos. Cook for 5 minutes, stirring often, until the onion softens slightly.
6. Add the hot sauce, Worcestershire sauce, cider vinegar and cream. Bring to a simmer and cook for 4 to 5 minutes, stirring occasionally, until the chicken is fully cooked through. Turn off the heat.
7. Once the baguettes are cooked through, open them along the lengthways cut (cutting now if frozen).
8. Spoon the chicken mixture into the baguettes, sprinkle with the cheese, and bake for 2 to 3 minutes until melted.
9. Slice each baguette in half, sprinkle with the remaining jalapeno and the spring onions, and serve.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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