Creole Chicken Alfredo Garlic Bread

Ingredients

For the Chicken:

• 2 butterflied chicken breasts (about 1-1½ pounds total)
• 2 teaspoons Creole Kick Carnival seasoning, divided ( www.Floraandmana.com ) 
• 2 teaspoons Garlic of Eden seasoning, divided ( www.Floraandmana.com ) 
• 4 tablespoons olive oil, divided

For the Herb Butter:

• ½ cup unsalted butter, softened to room temperature
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped

For the Alfredo Sauce:

• 2 tablespoons unsalted butter
• 1 cup heavy cream
• 3 cloves garlic, minced
• ¼ cup grated Parmesan cheese

For Assembly:

• 1 large French baguette, halved lengthwise
• 1 cup shredded mozzarella cheese
• Fresh parsley, chopped, for garnish

Instructions

1. Marinate and Season the Chicken
In a small bowl, mix together 1 teaspoon of Creole Kick Carnival seasoning, 1 teaspoon of Garlic of Eden seasoning, and 2 tablespoons of olive oil. Place the butterflied chicken breasts in a shallow dish and coat them completely with the seasoning mixture, massaging it into both sides. Let the chicken marinate for 10 minutes at room temperature while you prepare the other components. This allows the flavors to penetrate the meat.

2. Cook the Chicken
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the marinated chicken breasts. Cook for 6-7 minutes on the first side without moving them, until they develop a nice golden-brown crust. Flip and cook for another 6-7 minutes on the second side. The chicken is done when the internal temperature reaches 165°F and the juices run clear. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice into strips. Don't wash the skillet, you'll use those flavorful browned bits for the Alfredo sauce!

3. Make the Herb Butter
While the chicken cooks, combine the softened butter, minced garlic, and chopped fresh parsley in a small bowl. Mix together with a fork until everything is evenly combined and the garlic and parsley are distributed throughout the butter. Set aside at room temperature so it stays soft and spreadable.

4. Toast the Baguette
Preheat your oven to 375°F (190°C). Slice the French baguette in half lengthwise so you have two long pieces. Place them cut-side up on a large baking sheet. Spread the herb butter generously over both cut sides of the baguette, making sure to cover all the surface area. Bake for 5-7 minutes until the bread is lightly toasted and golden brown around the edges. The butter should be melted and the garlic fragrant. Remove from the oven and set aside.

5. Make the Alfredo Sauce
Reduce the heat under your chicken skillet to low (don't clean it out, those browned bits add flavor!). Add 2 tablespoons of butter to the skillet and let it melt. Pour in the heavy cream and add the minced garlic. Stir everything together, scraping up any browned bits from the bottom of the pan. Let the mixture simmer gently for about 5 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. The sauce should reduce by about one-third. Whisk in the grated Parmesan cheese until it's completely melted and the sauce is smooth and creamy. Remove from heat.

6. Assemble the Garlic Bread
Place the toasted baguette halves on your baking sheet. Spoon the creamy Alfredo sauce over both baguette halves, spreading it evenly but not too thick, you want a nice coating that doesn't make the bread soggy. Layer the sliced Creole chicken evenly over the Alfredo sauce on both halves. Sprinkle the shredded mozzarella cheese generously over the top, covering all the chicken and sauce.

7. Bake Until Bubbly
Place the assembled garlic bread back in the 375°F oven. Bake for 10 minutes until the cheese is melted and starting to bubble. You'll see the edges getting golden and the cheese should be completely melted.

8. Broil for Crispiness
After baking, turn your oven to broil on high. Move the baking sheet to the top rack, about 6 inches from the broiler. Broil for 2-3 minutes, watching carefully, until the cheese gets golden brown spots and slightly crispy on top. Don't walk away during broiling as it can go from perfect to burnt very quickly!

9. Garnish and Serve
Remove from the oven immediately. Sprinkle fresh chopped parsley over the top for color and freshness. Let it cool for just 1-2 minutes, then slice into pieces using a sharp serrated knife. Serve immediately while hot and crispy. Watch it disappear!