Pesto Chicken Subs

Ingredients

• 1.5kg boneless skinless chicken thighs, fat trimmed
• 25g kosher salt
• 7g black pepper
• 25g garlic powder
• 14g paprika
• avocado oil cooking spray
• 60g fresh parsley
• 75g fresh basil
• 95g Parmesan, finely grated
• 60ml olive oil
• 3–4 garlic cloves
• 1 lemon, juice only
• 5g kosher salt
• 1g black pepper
• 30g pine nuts or walnuts
• 30–60ml water, as needed for consistency
• 4 baguettes, hollowed out and each cut into 3 segments
• 16 slices ultra-thin Provolone or Swiss cheese

Instructions

1. Preheat the oven to 220°C and line two large sheet pans.
2. Arrange the chicken thighs in a single layer on the prepared sheet pans. Season them evenly with kosher salt, black pepper, garlic powder and paprika, then coat them lightly with cooking spray.
3. Roast the chicken at 220°C until the thickest pieces reach an internal temperature of 74°C. Rest briefly, then cut the chicken into bite-size pieces.
4. Blend the parsley, basil, Parmesan, olive oil, garlic, lemon juice, kosher salt, black pepper and nuts. Add 30–60ml water as needed to reach a spreadable consistency.
5. Spread pesto inside the hollowed baguette segments. Fill them with the hot chicken and cheese, letting the cheese melt against the chicken, then close and serve.