Hearty, deeply fragrant hot baguettes with juicy chicken, sweet peppers and mozzarella under a velvet cream sauce. The crust stays crisp, while the center turns soft and molten, with a golden cheese cap that makes this an ideal choice for a quick lunch or a warm family supper.
Ingredients
- Baguettes — 2 pcs.
- Chicken breast fillets — 3–4 pcs.
- Red bell pepper — 1 pc.
- Green bell pepper — 1 pc.
- Yellow bell pepper — 1 pc.
- Onion — 1 pc.
- Heavy cream 20–30% — 150–200 ml (2/3–3/4 cup)
- Mozzarella (balls or sliced) — 150–200 g (5 1/2–7 oz)
- Vegetable oil — 2 tbsp
- Mayonnaise or your favorite sauce — 2 tbsp
- Paprika, salt, black pepper — to taste
- Fresh herbs — for serving
Step-by-Step Recipe
- Prepare the baguettes: make lengthwise slits without cutting all the way through, lightly drizzle with oil, and spread the inside with mayonnaise or sauce.
- Cut the chicken into bite-size pieces, season with paprika, salt and black pepper. Sear over high heat until golden and cooked through, then transfer to a plate.
- In the same skillet, cook the finely chopped onion until soft, then add the peppers cut into strips. Cook for 3–4 minutes, return the chicken, pour in the cream and simmer until the sauce thickens slightly.
- Fill the prepared baguettes with the creamy chicken mixture and top with mozzarella.
- Bake at 190–200°C (374–392°F) for 8–10 minutes, until the cheese melts and turns lightly golden at the edges. Finish with fresh herbs and serve hot.
Nutritional Information
Nutritional information is per serving and is approximate.
| Calories | ≈ 950 kcal |
|---|---|
| Protein | ≈ 50 g |
| Fat | ≈ 38 g |
| Carbohydrates | ≈ 65 g |
| Fiber | ≈ 4 g |
| Sugar | ≈ 6 g |
| Sodium | ≈ 1200 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- To keep the baguette crisp, do not overload it with sauce; the filling should be generous, but not watery.
- You can replace the cream with an equal mix of milk and sour cream.
- Add a pinch of cayenne for heat, or a spoonful of pesto for a herbal note.
- Mozzarella can be replaced with provolone or another good melting cheese.
- Use a spoon or a piping bag with a wide cut tip to fill the baguette neatly.
FAQ
Can I make this ahead and reheat before serving?
Yes. Assemble the baguettes, cover and refrigerate for up to 12 hours. Before serving, bake at 190–200°C (374–392°F) for 10–12 minutes, until heated through and the cheese is melted.
What cream is best to use?
Heavy cream with 20–30% fat is ideal: the sauce stays silky, not too thin, and holds well inside the baguette.
What can I use instead of mayonnaise in the baguette?
Use any thick sauce: sour cream with mustard, yogurt sauce with garlic, aioli, or pesto — all work beautifully.