Southwestern Chicken Bread Boats – Stuffed french bread with a hearty, warm and delicious chicken-mixture with tomatoes, black beans, and corn.
Southwestern Chicken never looked SO GOOD! Friends, meet my Homegating Homie: stuffed bread. It’s how we got through that horrible Cubs loss the other night. Food was so, so great. But, the Cubbies!? Ugh.
Did they seriously lose the other night? I woke up the next day, hoping that the game was just a dream. October 21, 2015 was our year, people! Marty McFly told us all about it 30 years ago.
This is a sponsored post written by me on behalf of Hunt’s® tomatoes. All opinions are always 100% my own.
You know what, I’m just going to stop now and greet you. Hi Hi! TGIF!
Come hither. Could we just stop for a moment to discuss what’s happening? Like, how are you? How’s life? I’m always hoping for positive answers.
Things are good here, too. I’m working in my PJ’s which is code for, life is great when da boss is chillaxin’.
Could we just stop for one more moment and discuss what’s happening in the next couple of photos? ‘K. Good.
THESE right here are diced FlashSteam tomatoes, and they are the delicious property of Hunt’s®. I bet you’re asking yourself what in the heck is FlashSteam? Well.
Hunt’s® cans their diced, whole, stewed and crushed tomatoes within hours after harvest, buuuut, before all that happens, Hunt’s® peel their diced, whole, AND stewed tomatoes using FlashSteam which is just steam from simple hot water. Some companies use lye to peel its tomatoes, which is a chemical, and that’s pretty much unacceptable. However, Lye peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.
And *this* right here ⤴ is what happens to Hunt’s® diced tomatoes when they’re mixed together with chicken, corn, black beans, cheese and stuffed inside bread boats. BREAD BOATS! Genius idea. For reals. Listen to me. I know food, and I know this was gooooood.
Cut up into fourths, and served as a simple finger food during a Bears game, these babes are going to be HIGHLY appreciated.
Layer it on. Layer it thick. Layer it good. Oh, my taste buds dance at just the thought of it all.
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- 1 large (about 12 to 14 inches long) loaf French Bread, cut into three equal pieces
- cooking spray
- 2 tablespoons olive oil
- 1 yellow onion , diced
- 3 garlic cloves , minced
- 1 can (14.5-ounces) Hunt’s® Diced Tomatoes
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- salt and fresh ground pepper , to taste
- 2 cups cooked cubed or shredded chicken meat
- 1/2 cup corn kernels (if using canned, please rinse well and drain)
- 1/2 cup cooked black beans (if using canned, please rinse well and drain)
- 1-1/2 cups shredded mexican-blend cheese
- fresh chopped parsley or cilantro , for garnish
- light sour cream , for serving (optional)
Preheat oven to 400F.
Line a baking pan with foil and lightly grease with cooking spray; set aside.
Using a serrated knife, cut a wedge into the top of each loaf, cutting to about 1 inch from each side.
Using your fingers, carefully remove the cut wedge inside of each loaf.
Transfer bread boats to prepared baking pan, spray the inside of the boats with cooking spray and bake for 5 to 7 minutes, or until lightly crusted inside. (You can skip this part, but when they're completely done, the bottom will be soggy)
Remove from oven and set aside.
Heat olive oil in a large nonstick skillet; add onions and cook for 2 minutes or until tender.
Add garlic and continue to cook for 30 seconds, or until fragrant.
Stir in the diced tomatoes; season with chili powder, cumin, paprika, salt and pepper.
Bring to a boil; reduce heat to a simmer and continue to cook for 5 minutes, stirring occasionally.
Stir in chicken, corn, and black beans; continue to cook for 3 minutes, or until heated through.
Taste for seasonings and adjust accordingly.
Spoon chicken mixture into prepared bread boats.
Bake for 8 minutes.
Remove from oven and sprinkle tops with cheese; bake for an additional 2 to 3 minutes, or until cheese has melted.
Remove from oven and let stand few minutes.
Using a serrated knife, carefully cut each bread boat into 4 wedges.
Sprinkle with chopped parsley or cilantro.
Optionally, serve with a side of light sour cream.
WW SmartPoints: 2
I’M IN THE MOOD FOR…
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