Fromagerie l'Ancêtre Chicken and Mushroom Pizza Baguette

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

A dish that falls somewhere between an open face sandwich and a baked pizza. An absolutely delectable idea.

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.

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!

Dessert

Main course

Appetizer