Directions
- 1Season chicken with Himalayan pink salt, ground black pepper, garlic powder, onion powder, paprika, and garlic and herb seasoning blend. Add olive oil and massage into the chicken.
- 2In a cast iron skillet, add olive oil and cook chicken for about 5 minutes on each side until golden brown and crispy.
- 3Make the alfredo sauce by melting butter in a pan. Add heavy cream, Himalayan pink salt, ground black pepper, garlic powder, and garlic and herb seasoning blend. Whisk until smooth. Add parmesan cheese gradually until melted. Stir in onion and chive cream cheese.
- 4Cut the French bread in half lengthwise. Spread garlic compound butter on both halves.
- 5Spread alfredo sauce over the bread, top with mozzarella, parmesan, and white cheddar cheese blend. Add the cooked chicken and drizzle with more alfredo sauce.
- 6Bake at 350°F (175°C) for 20-30 minutes until bread is crispy and cheese is melted.
- 7Serve with extra alfredo sauce on the side.
Ingredients
- 1 tsp Himalayan pink salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp garlic and herb seasoning blend
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup heavy cream
- 1 tsp Himalayan pink salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp garlic and herb seasoning blend
- 5 oz shaved parmesan cheese
- 3 oz onion and chive cream cheese
- 1 cup mozzarella cheese
- 1 cup parmesan cheese
- 1 cup white cheddar cheese
- 1 handful fresh parsley
- 1 loaf French bread
Equipment
bowlwhiskcast iron skilletbaking sheet
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