This recipe is yummy. It took a while to make since I made my own French bread and alfredo sauce. For ease, the recipe that I am including uses French bread and alfredo sauce from the store. If you make your own, use them instead.
Ingredients:
2 Boneless chicken breasts sliced in half
1 Tbs butter for frying the chicken
1 15 oz jar alfredo sauce
1 French bread loaf, sliced in half
1/2 stick of butter for the garlic butter
2 Tbs of minced garlic
3 Tbs chopped or dried parsley
8 oz Grated Mozzarella cheese, divided
Tony Chachere's No Salt Seasoning Blend, or similar product
Season Salt
I have yet to make a smooth alfredo sauce. I guess in truth, I have never followed a recipe per se. Today was no exception. I used milk with a very high fat content instead of full cream, butter, garlic and parmesan cheese for the base of the alfredo sauce. I would advise following a recipe or using a high-quality alfredo sauce in a jar. Just add some No Salt creole seasoning for added flavor. Parmesan is very salty. I used Tony Chachere's Creole No Salt Seasoning Blend. This is good stuff!
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| Season the chicken with season salt and creole seasoning. Heat up or make from scratch the alfredo sauce. Add a bit of creole seasoning to taste. |
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| Grate the cheese |
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| Sear the seasoned chicken breast in butter until it forms a nice dark crust and is thoroughly cooked. |
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| Dice chicken into small cubes. |
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| Split the French bread lengthwise in half. |
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| Melt 1/2 stick of butter, add 2 to 3 tablespoons of minced garlic and 3 tablespoons of parsley. |
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| Spread evenly between the two halves. |
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| Bake at 400* degrees for 10-12 minutes. |
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| Spread 1/4 of the grated mozzarella on top of the pre-baked garlic bread. |
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| Add some alfredo sauce on top of the mozzarella. Not too much. |
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| Pile on the blackened chicken breast. |
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| Add 1/4 more of the mozzarella. |
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| Add a little more alfredo sauce. Repeat the process on the other half of the garlic bread. |
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| I only made 1/2 half of the recipe. I added the rest of the blackened chicken to the leftover alfredo sauce and froze it to use at a later date. I will thaw, reheat and serve it over cooked pasta like penne with the leftover garlic bread and a salad. |
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| This can easily be made into a hot sub sandwich by placing the other half of the garlic bread on top and baking it for the final 12-15 minutes. |
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| Bake in a 400* degree oven for 12-15 minutes. |
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| Slice and serve with a fresh salad. |
Enjoy,
Mrs. Smith
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