2 tablespoons chopped fresh herbs – we used thyme and parsley
2 cups grated mozzarella cheese
¼ cup grated parmesan
Marinara sauce for dipping
Cook the tenders in the oven or air fryer as per packet instructions.
While the tenders are cooking, add the softened butter, crushed garlic and herbs to a bowl and mash with a fork until combined.
Cut the baguette in half lengthwise. Use your fingers to tear out some of the bread to create a hollow centre for stuffing.
Spread the inside of the baguette with the garlic butter, saving some to spread on the top.
Pack the grated cheese inside the baguette, then press in the chicken tenders. Sandwich closed and wrap firmly with foil (if the baguette is too big for your oven, cut in half and wrap in two individual portions). Bake in the oven at 180°C for 20 minutes, until the cheese is completely melted.
Carefully unwrap the garlic bread, then drizzle the remaining garlic butter over the top and sprinkle with the parmesan cheese. Place back in the oven under the grill for 5 minutes.
Carefully cut the garlic bread into slices and serve with a side of marinara dipping sauce.