Ingredients
Method
- Cut chicken breasts into ½-inch pieces. Transfer to a bowl, drizzle with 1 tablespoon of olive oil, and season with 1 tablespoon of poultry seasoning or a mix of salt, pepper, and garlic powder. Cook the chicken in a pan over medium heat until golden.
- Slice bread lengthwise in half. In a small bowl, combine 1 stick of melted butter, 1 tablespoon of minced garlic, 1 tablespoon of chopped parsley, and 1 teaspoon of crushed red pepper flakes.
- Spread the butter mixture evenly on both halves of the bread. Toast the bread in a preheated 350°F oven for 5-10 minutes, checking after 5 minutes and monitoring until desired toast level is reached.
- Using the same pan, heat it over medium-low heat. Add ½ stick of butter and melt. Stir in 1 tablespoon of minced garlic and cook for 2-3 minutes until fragrant.
- Lower the heat to low. Add ½ cup of heavy cream, ¼ cup of shredded Parmesan cheese, and 1 tablespoon of chopped parsley. Simmer the sauce on low heat, stirring continuously, until slightly thickened (about 3-5 minutes). Remove the pan from the heat.
- Spread half of the prepared sauce over the toasted bread. Top with the chopped chicken, shredded mozzarella cheese, and the remaining sauce.
- Return the bread to the oven and bake at 350°F for another 5 minutes, or until the cheese is fully melted. Slice the bread into 2-3 inch pieces and serve warm.
Nutrition
Notes
Ingredient Swap: I've totally used chicken thighs instead of breasts when I wanted a richer, juicier bite.
Just make sure to cut them into similar small pieces so they cook evenly.
Spice