4 Serves
73 Mins
Preheat your oven to 190°C and prepare the baguette by cutting off the ends and hollowing out the soft center using a knife.
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FrenchVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
232 mg / 1,250 mgPotassium
298 mg / 4,700 mgSodium
166 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
In a mixing bowl, combine the shredded roasted chicken with Dijon mustard, olive oil, and a pinch of salt and pepper to create the filling.
Stuff the prepared baguette tightly with the chicken mixture using a spoon to ensure it is evenly distributed.
Place the stuffed baguette on a baking sheet and bake in the preheated oven for 20 minutes until the crust is crispy and the filling is heated through.
Remove from the oven, let it rest for 5 minutes, then slice into portions and serve immediately.
30
g20
g36
g
French
French