CHICKEN PESTO PAN BREAD
food recipe
DOUGH
425 g all-purpose flour
75 g fine semolina
7 g instant yeast (1 tablespoon or 1 packet)
8 g salt (1⅓ teaspoons)
0.5 g thyme
12 g honey
25 ml olive oil
280 ml water (lukewarm)
CHICKEN PESTO
600 g chicken thighs
4.5 g salt (⅔ teaspoon)
2 g cayenne pepper (⅔ teaspoon)
3 g garlic powder (1 teaspoon)
4 g onion powder (1⅓ teaspoons)
2 g cumin (⅔ teaspoon)
30 ml olive oil
25 g unsalted butter
45 g fresh green pesto
150 g roasted red bell pepper (1 roasted red bell pepper)
75 g red onion (1 red onion)
150 g cheese (your choice)
SAUCE
fresh green pesto
truffle mayonnaise
In a large bowl, combine the flour, fine semolina, yeast, salt, thyme, honey, olive oil, and lukewarm water. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rise in a warm spot for 1 hour, or until doubled in size.
Deflate the dough and divide it into 14 equal pieces, about 57 grams each. Shape each piece into a ball.
Roll one ball into a circle and fold it in half.
Place the folded dough on a baking tray lined with parchment paper. Repeat with the remaining dough. Allow to rise for another 30 minutes or until doubled in size.
Heat a heavy-bottomed skillet over medium heat. Bake the rolls on both sides until golden brown, a few minutes per side.
Wash and cut the chicken thighs into pieces and place them in a large bowl. Add salt, cayenne pepper, garlic powder, onion powder, cumin, and olive oil. Mix well.
Heat the butter in a skillet over medium heat. Add the chicken and cook for 4-5 minutes until golden brown.
Add the green pesto, sliced roasted red bell pepper, and red onion. Stir and cook for another 3-4 minutes until everything is well combined and heated through.
Remove the skillet from the heat and place cheese slices over the chicken. Cover with a lid to help the cheese melt.
Open each roll and fill it with the chicken pesto mixture. Serve with green pesto and a drizzle of truffle mayonnaise for added flavor.