Chicken Parm Stuffed Texas Toast

• 8 slices Texas toast bread
• 1 lb cooked chicken breast, diced
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter, softened
• 1/4 cup chopped fresh basil
• 1 clove garlic, minced
• Salt to taste
• Black pepper to taste
• 1/4 tsp dried oregano

Steps

1. 1 Preheat oven to 375°F.
2. 2 Mix cooked chicken, marinara sauce, mozzarella, Parmesan, basil, garlic, oregano, salt, and pepper in a bowl.
3. 3 Spread softened butter on one side of each bread slice.
4. 4 Place four slices of bread, buttered side down, on a baking sheet.
5. 5 Divide chicken mixture among the bread slices, spooning evenly.
6. 6 Top with remaining bread slices, buttered side up.
7. 7 Bake for 15-20 minutes until golden and cheese is bubbly.
8. 8 Let cool slightly before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add sautéed mushrooms or spinach to the filling for extra veggies.
• Use Italian bread instead of Texas toast for a different texture.

Substitutions

• Substitute chicken with turkey for a leaner option.
• Use provolone cheese for a tangier flavor.

Pairings

• Garlic breadsticks
• A crisp Chardonnay

Nutrition

Tips

• For a crispier toast, toast the bread in a skillet before assembling.
• Use leftover grilled chicken for extra flavor.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Pair with a fresh Caesar salad.
• Serve with warm marinara sauce for dipping.

FAQ