A dish that falls somewhere between an open face sandwich and a baked pizza. An absolutely delectable idea.
Main course
Chicken and Mushroom Pizza Baguette
- Serving 4 portions
- Preparation 25 mins
- Cooking 25 mins
Ingredients
560-600 g (1 1⁄4 -1 1⁄3 lb) | Boneless, skinless chicken breasts |
227 g ( 1⁄2 lb) | White mushrooms, scrubbed and cut into quarters |
1 | Medium onion, thinly sliced |
1 | Baguette |
200 g | L’Ancêtre grated cheese of your choice: Cheddar, Mozzarella, Swiss, etc. |
30 ml (2 tbls) | Huile de pépins de raisin |
Tomato sauce or pizza sauce | |
Italian seasoning | |
Garlic powder | |
Espelette chili pepper or smoked paprika | |
Salt and pepper |
Preparation
- Preheat oven to 220°C (425°F).
- Cut chicken breasts into bite size pieces or strips, and place them on a plate. Season to taste with Italian seasoning, garlic powder, Espelette chili, salt and pepper.
- Turn the chicken, then season again. Set aside. In a large skillet, heat the oil over medium-high heat. When hot, add chicken nuggets and mushrooms, and sauté 8-10 minutes or until chicken is just cooked.
- Three minutes before the end of cooking, add sliced onion and continue cooking, stirring regularly. Once the chicken is cooked, remove from heat and set aside.
- Slice baguette in half, cut again, reducing thickness of the bread by half. Remove a bit of the soft part of the bread with your hands, then place baguette on a baking sheet. Cover the pieces of baguette with tomato or pizza sauce, add a little cheese. Carefully add the chicken and vegetables on the pieces of bread, then top with remaining cheese.
- Place the baking sheet on the middle rack of the oven and bake for 12-15 minutes. Broil at the end. Remove from oven and serve immediately with a green salad.
To accompany your recipe

This recipe goes perfectly with a Delicate and light or Fruity and light wine.
Discover the best pairings for the Chicken and Mushroom Pizza Baguette on the SAQ website!
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