Crispy Chicken Alfredo Stuffed Garlic Bread

A hollowed Italian loaf brushed with garlicky butter, stuffed with crispy fried chicken tossed in creamy Parmesan Alfredo, topped with mozzarella, then baked until bubbly.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 195°C (385°F) and line a large baking sheet with aluminum foil.

Step 2

Mix the softened unsalted butter, minced garlic, garlic powder, and fine sea salt in a small bowl until completely smooth.

Step 3

Cut the top lengthwise off the Italian bread loaf and hollow out the center using your fingers, leaving a 1/2-inch thick shell.

Step 4

Spread half of the prepared garlic butter generously over the inside channel and top edges of the hollowed bread loaf.

Step 5

Set up a breading station with three shallow bowls containing the flour, beaten egg, and Panko breadcrumbs mixed with Italian seasoning, onion powder, sea salt, and black pepper.

Step 6

Dredge the thin chicken slices in flour, dip in egg, press firmly into the seasoned Panko crumbs, and fry in hot vegetable oil for 3–4 minutes per side until deeply golden and crispy.

Step 7

Slice the crispy fried chicken cutlets into bite-sized strips and set them aside.

Step 8

Heat the heavy cream and grated Parmesan cheese in a saucepan over medium-low heat for 3–4 minutes, stirring constantly until a thick Alfredo sauce forms.

Step 9

Toss the crisp chicken strips into the warm Alfredo sauce, spoon the mixture densely into the hollowed bread boat, and layer the shredded mozzarella cheese uniformly over the top.

Step 10

Brush the remaining garlic butter on the outside crust of the bread. Bake for 12–15 minutes until the cheese layer is bubbling and golden brown, then garnish with fresh chopped parsley.