Recipes

• 12
  slices Lilydale^® Kentucky Chicken Breast Roast
• 1
  loaf French bread
• 1/3 cup (75 mL)
  olive oil
• 3
  cloves garlic, minced
• 2 tbsp (30 mL)
  finely chopped fresh parsley
• 1/2 tsp (2 mL)
  each dried oregano and basil
• 1/4 tsp (1 mL)
  each salt and pepper
• 2 cups (500 mL)
  shredded Italian cheese blend

1. Preheat oven to 400°F (200°C). Without slicing all the way through, make 12 slits into loaf of bread. Fold Lilydale^® Kentucky Chicken Breast Roast slices in half and stuff into each slit.
2. Place loaf on parchment paper-lined baking sheet. Stir together oil, garlic, parsley, oregano, basil, salt and pepper; spoon evenly over bread, allowing some to pour into slits. Sprinkle cheese over top.
3. Bake for 10 to 12 minutes or until cheese is melted and bread is lightly toasted. Serve warm.

Substitute melted butter for olive oil if desired.