Buffalo Chicken Stuffed Garlic Bread

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Preheat the oven to 180C/350F (fan), or the temperature on the baguette packet.
2. If using fresh baguettes, cut each one lengthways halfway through; if frozen, leave them whole until cooked.
3. Bake the garlic baguettes on a tray following the pack instructions.
4. Heat 2 tablespoons oil in a large frying pan over medium-high heat.
5. Add the chicken, sprinkle with Cajun spice and black pepper, and stir for 5 minutes until sealed and nearly cooked through.
6. Crumble in the stock cube and stir.
7. Add the onion, red and yellow pepper, garlic and half the sliced jalapenos; cook 5 minutes, stirring often, until the onion softens slightly.
8. Stir in the hot sauce, Worcestershire sauce, cider vinegar and cream. Bring to a simmer and cook 4-5 minutes, stirring occasionally, until the chicken is fully cooked through. Turn off the heat.
9. Open the cooked baguettes along the cut (cut frozen ones lengthways now). Spoon in the chicken mixture and sprinkle with the cheese.
10. Return to the oven for 2-3 minutes, until the cheese melts.
11. Slice each baguette in half, then scatter with the remaining jalapeno and the chopped spring onions.

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

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