Ingredients
Scale
- 4 boneless skinless chicken thighs
- 1 French baguette or Italian style loaf
- 2 tablespoons of poultry seasoning (or salt, pepper, garlic powder)
- 1 1/2 sticks of unsalted butter
- 1 tablespoon garlic paste
- 2 tablespoons minced garlic (or garlic paste)
- 2 tablespoons of chopped parsley
- 1 teaspoon of crushed red pepper flakes
- 2 tablespoons olive oil
- 1/4 cup of shredded parmesan cheese
- 1/2 cup of shredded mozzarella cheese
- 1/2 cup heavy cream
Instructions
- Place 4 boneless skinless, chicken thighs into a bowl, drizzle with 1 tablespoon of olive oil and season with 1 tablespoon of poultry seasoning or salt, pepper and garlic powder.
- In a pan over medium heat, cook the chicken until it is cooked through (165 °F internal), then chop into bite size pieces.
- Cut your bread lengthwise, in half. Combine 1 stick of melted butter, with 1 tablespoon of garlic paste, 1 tablespoon of chopped parsley and 1 teaspoon of crushed red pepper flakes.
- Spread butter mixture on both pieces of bread, then toast bread at 350°F in your oven for 5-10 minutes. (Check after 5 minutes for level of toasting and continue to monitor until your preferred doneness)
- Using the same pan you sautéed the chicken in, heat it back up to medium low heat. Add 1/2 stick of butter, allow the to melt, then add 2 tablespoons of minced garlic and cook for 2-3 minutes.
- Then, turn the heat to low and add a half cup of heavy cream, 1/4 cup of shredded parmesan cheese and 1 tablespoon of chopped parsley, along with 2 teaspoons of poultry seasoning or salt, pepper and garlic powder.
- Continue to stir the sauce while it simmers on low heat and thickens (3-5 minutes). Remove pan from the heat, and carefully spread half of the sauce onto the toasted bread. Then, follow that with chopped chicken, shredded mozzarella cheese and the remaining sauce.
- Place the bread back into the oven at 350°F for another 5 minutes, or until the cheese is melted through. Cut into 2-3 inch pieces and serve while still warm.
