Directions
- 1Season chicken breasts with Himalayan pink salt, ground black pepper, organic garlic powder, onion powder, organic paprika, garlic & herb seasoning blend, and oil.
- 2Massage the seasoning into the chicken to ensure even coating.
- 3Add oil to a cast iron pan and cook the seasoned chicken breasts for about 5 minutes on each side until they have a nice crust. The chicken breasts are thin and will cook fast.
- 4Melt butter in a separate pan, then add heavy whipping cream.
- 5Season the heavy cream with Himalayan pink salt, ground black pepper, organic garlic powder, and garlic & herb seasoning blend.
- 6Whisk the seasonings into the cream.
- 7Slowly add shaved parmesan cheese to the sauce, whisking until melted and combined.
- 8Add a hefty spoonful of onion and chive cream cheese to the sauce and whisk it in.
- 9Add more cheese until the sauce reaches the desired consistency.
- 10Slice the French bread lengthwise.
- 11Spread garlic compound butter on both halves of the French bread.
- 12Spoon Alfredo sauce over the garlic bread.
- 13Top with a blend of mozzarella, smoked gouda, and white cheddar cheese.
- 14Place the cooked chicken on top of the cheese.
- 15Drizzle a little more Alfredo sauce over the chicken and cheese.
- 16Sprinkle with parsley for garnish.
- 17Bake in the oven at 350°F (175°C) for 20-25 minutes, or until the bread is crispy and the cheese is melted.
- 18Serve with extra Alfredo sauce on the side for dipping, if desired.
Ingredients
- 3 chicken breast
- Himalayan pink salt
- ground black pepper
- organic garlic powder
- onion powder
- organic paprika
- garlic & herb seasoning blend
- oil
- butter
- 1 pint heavy whipping cream
- 5 ounces shaved parmesan cheese
- 1 spoonful onion and chive cream cheese
- 1 French bread
- garlic compound butter
- mozzarella, smoked gouda, and white cheddar cheese blend
- parsley
Equipment
bowlcast iron pantongspanwhisksheet panknife
Tips
- Be generous with the seasoning for the chicken.
- When adding parmesan cheese to the sauce, add it slowly and whisk it to prevent a gloppy mess at the bottom.
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