This recipe was published in our local paper today. I think I'll try it. I especially like that it can me made the day before, wrapped and refrigerated, and sliced just before serving.

Chicken and Sun-dried Tomato Stuffed Baguette
Makes about 20 hors d’oeuvres

One 8-ounce package cream cheese, softened
2 cloves garlic, minced
2 tablespoons dried oregano leaves, crushed
2 teaspoons ground black pepper
2 cups cooked, diced chicken breast
1 cup zucchini, chopped
1⁄2 cup sun-dried tomatoes, reconstituted and sliced thin or from a jar (drained)
1⁄4 cup mayonnaise
1 1⁄2 teaspoons grated lemon zest
1⁄2 teaspoon crushed red pepper flakes
1⁄4 teaspoon salt
1 French baguette
1. In a bowl, use an electric hand mixer to combine well the cream cheese, garlic, oregano and black pepper; set aside.
2. In another bowl, stir together remaining ingredients (except baguette) and set aside.
3. Slice baguette in half lengthwise, but not all the way through. Carefully scoop out soft bread inside, using a spoon.
4. Completely coat inside of baguette halves with cream cheese mixture (reserve 2 tablespoons), ensuring edges are well covered. Fill baguette evenly with chicken mixture.
5. Close baguette, using reserved cream cheese mixture to coat and seal the cut edges. Wrap tightly in plastic food wrap to keep edges closed, then refrigerate 12 hours or overnight.
6. Before serving, unwrap baguette and cut into slices 1 inch thick, using a serrated knife.
Transfer slices to platter and serve.

Yum! Sounds wonderful.