CHICKEN ALFREDO GARLIC BREAD Feb 2 Written By Eleanor Debel https://www.youtube.com/shorts/cgzGUQpIhygPrintCHICKEN ALFREDO GARLIC BREAD Yield 4-6Prep time15 MinCook time15 MinTotal time30 Min Ingredients For the Chicken:6-8 boneless skinless chicken thighs 1 tsp salt ½ tsp pepper 1 tsp garlic powder 1 tsp paprika 2 Tbsp oil For the Garlic Bread and Alfredo Sauce: 2 cups heavy cream 1 cup fresh grated parmesan cheese 1 loaf ciabatta, italian or french bread 1 stick butter, at room temperature 1 Tbsp minced garlic 1 Tbsp finely chopped parsley (or 2 tsp dried parsley) ½ cup shredded mozzarella cheese Fresh grated parmesan for garnish InstructionsPreheat your oven to 425 F. In a large bowl season the chicken thighs all over the salt, pepper, garlic powder and paprika. Toss to coat the chicken on all sides. Prepare a sheet tray lined with foil and a wire rack set into it. Heat a large skillet over medium high heat and add the oil. Sear the chicken thighs for about 3-4 minutes on each side until they are nice and golden brown. Place them onto the prepared sheet tray and finish cooking in the oven for about 10-12 minutes. Remove once fully cooked and set aside to cool slightly. Return the same pan you seared the chicken in to the stove over medium high heat. Pour in the heavy cream and bring to a simmer, scraping up all the browned bits on the bottom of the pan. Once simmering, reduce the heat to medium low and add in the grated cheese. Let the sauce simmer for about 5 minutes, or until it has thickened enough to coat the back of a spoon. Remove from the heat and set aside. To assemble the bread: Slice the loaf of bread lengthwise evenly. Combine the softened butter, minced garlic and parsley until well combined, then spread the butter evenly over the cut bread. Toast in the preheated oven for about 6-8 minutes, or untilthe butter is bubbling slightly and the bread is lightly toasted. Dice the chicken thighs into ½ inch pieces and set aside. Spread ½ the alfredo sauce onto the toasted bread then top each piece of bread with ½ the diced chicken. Drizzle more alfredo sauce over top then sprinkle with all the mozzarella cheese. Toast the bread on a high broil for 2-3 minutes, or in a 425 F oven for 5-6 minutes, until the cheese in melted and bubbling. Garnish with more grated parmesan and chopped parsley, cut into pieces and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsandwicheasy Eleanor Debel
CHICKEN ALFREDO GARLIC BREAD Feb 2 Written By Eleanor Debel https://www.youtube.com/shorts/cgzGUQpIhygPrintCHICKEN ALFREDO GARLIC BREAD Yield 4-6Prep time15 MinCook time15 MinTotal time30 Min Ingredients For the Chicken:6-8 boneless skinless chicken thighs 1 tsp salt ½ tsp pepper 1 tsp garlic powder 1 tsp paprika 2 Tbsp oil For the Garlic Bread and Alfredo Sauce: 2 cups heavy cream 1 cup fresh grated parmesan cheese 1 loaf ciabatta, italian or french bread 1 stick butter, at room temperature 1 Tbsp minced garlic 1 Tbsp finely chopped parsley (or 2 tsp dried parsley) ½ cup shredded mozzarella cheese Fresh grated parmesan for garnish InstructionsPreheat your oven to 425 F. In a large bowl season the chicken thighs all over the salt, pepper, garlic powder and paprika. Toss to coat the chicken on all sides. Prepare a sheet tray lined with foil and a wire rack set into it. Heat a large skillet over medium high heat and add the oil. Sear the chicken thighs for about 3-4 minutes on each side until they are nice and golden brown. Place them onto the prepared sheet tray and finish cooking in the oven for about 10-12 minutes. Remove once fully cooked and set aside to cool slightly. Return the same pan you seared the chicken in to the stove over medium high heat. Pour in the heavy cream and bring to a simmer, scraping up all the browned bits on the bottom of the pan. Once simmering, reduce the heat to medium low and add in the grated cheese. Let the sauce simmer for about 5 minutes, or until it has thickened enough to coat the back of a spoon. Remove from the heat and set aside. To assemble the bread: Slice the loaf of bread lengthwise evenly. Combine the softened butter, minced garlic and parsley until well combined, then spread the butter evenly over the cut bread. Toast in the preheated oven for about 6-8 minutes, or untilthe butter is bubbling slightly and the bread is lightly toasted. Dice the chicken thighs into ½ inch pieces and set aside. Spread ½ the alfredo sauce onto the toasted bread then top each piece of bread with ½ the diced chicken. Drizzle more alfredo sauce over top then sprinkle with all the mozzarella cheese. Toast the bread on a high broil for 2-3 minutes, or in a 425 F oven for 5-6 minutes, until the cheese in melted and bubbling. Garnish with more grated parmesan and chopped parsley, cut into pieces and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance meatsandwicheasy Eleanor Debel
