Stuffed Cheesy Chicken Ciabatta – for when you need to put together a meal or appetizer that everyone will love and only have 15 minutes!
What a yucky rainy weekend here in NJ. But I am still having an awesome day because my mom, grandma, and aunt came over. We went out to lunch and then came back to my house for dessert. Lots of good food and conversation. It’s been nice to see them for the last three weekends, and to spend time with them before the baby comes and life gets crazy.
I can’t imagine how busy life will be when we have a baby to take care of and we are not getting any sleep. Being eight months pregnant is already hard enough – I barely have energy to do anything after work, which is why all our dinners have been really quick meals lately. This Stuffed Cheesy Chicken Ciabatta recipe is a perfect example: grab a loaf of delicious (whole wheat!) ciabatta, chop up some leftover grilled chicken, and mix it all up, cover with cheese, and bake for a few minutes. And then I collapse on the couch and Aldo takes care of all the cleaning and other house chores.
This is definitely going on the list of recipes that I ask Aldo to make after we have a baby. You know, the list that has ridiculously easy and quick recipes that take less effort and time than ordering a pizza (although some of those recipes are pizza recipes – such as this Naan Shrimp Pizza or this BBQ Pulled Pork and Asparagus Pizza).
Anyway, this Stuffed Cheesy Chicken Ciabatta recipe is just about perfect – it’s got just the right combination of ingredients between the salsa, fresh corn, chicken, and lots of mozzarella. I am pretty sure there is no one out there who wouldn’t like this combination of flavors!
Of course, this recipe also works great as an appetizer – just cut it up into little pieces and share among your whole family! But we like it so much we just share this between the two of us for dinner.
Stuffed Cheesy Chicken Ciabatta - for when you need to put together a meal or appetizer that everyone will LOVE and only have 15 minutes!
- 1 ciabatta loaf , about 8-10 inches long
- 1 cup diced grilled chicken (about 1 chicken breast)
- 1/2 cup corn kernels (about 1 small corn cob)
- 1/2 cup chunky tomato salsa (medium works great!)
- 1/2 cup shredded mozzarella cheese
- Optional garnish: 1 tablespoon minced parsley leaves , and/or 1 scallion, diced
Preheat oven to 375F. Spray a large baking sheet with olive oil spray.
Slice the ciabatta loaf in half as if you were making a sandwich. Scoop out some of the bread from both sides, but don't get too close to the edges. (Save the scooped bread for another use, such as dipping into olive oil or for your next meatloaf).
In a large bowl, mix together the diced chicken, corn, and tomato salsa. Scoop evenly into the two ciabatta halves. Top with mozzarella cheese and half the parsley/scallion, if using.
Bake at 375F for 8 minutes, then turn on the broiler and broil for 1-2 minutes until the cheese turns golden brown (watch carefully not to burn it!). Remove from heat and top with additional garnish. Allow to cool for 5 minutes and serve warm with additional salsa, if desired.