[1 - 1] all right people yet again I've been
[1 - 3] roped into to making you guys another
[3 - 5] one of these viral Tik Tock recipes but
[6 - 8] this one's actually absolutely delicious
[8 - 9] today I'm going to show you how to make
[9 - 12] chicken alfredo French bread meet me in
[12 - 13] the kitchen let's make it happen all
[13 - 15] right guys so for the chicken we have
[15 - 18] whole boneless skinless chicken breast
[18 - 19] we're going to Butterfly these to make
[19 - 20] them a little bit thinner they're going
[20 - 22] to cook more evenly and it's going on a
[22 - 25] garlic bread uh anyway so we don't need
[25 - 27] it super thick pieces so what I'm going
[27 - 32] to do first is trim off some of this fat
[34 - 34] any excess fat you can go ahead and get
[36 - 38] that and then you're just going to place
[38 - 41] your hand flat at the top and then take
[41 - 44] your blade and begin to kind of just cut it
[44 - 49] blade and begin to kind of just cut it in half
[51 - 51] basically I don't know if you guys can
[51 - 53] hear these birds outside but the
[53 - 54] weather's warming up and they're very
[54 - 57] excited about it we're also cooking
[57 - 59] chicken right now so that's kind of they
[60 - 64] might be like trying to rescue the
[64 - 66] chicken all right so we're just going to
[66 - 68] Butterfly the chicken cut it in half
[68 - 72] then you got two individual pieces Boom
[72 - 73] repeat that for all the chicken that
[73 - 75] you're using we're going to discard all
[75 - 79] of the scraps the excess fat anything
[79 - 83] that we don't want to
[85 - 85] eat need a nice sharp knife for this and
[85 - 87] I know I got as sales one on his website
[87 - 89] they're actually on sale right now link
[97 - 97] deal kind of use your fingers as a guide
[97 - 98] but keep them out of the way of the
[98 - 109] blade obviously
[109 - 112] obviously boom nice and easy so for the seasoning
[112 - 113] blend today we're using my allpurpose
[113 - 114] you can use whatever your favorite
[114 - 116] allpurpose is or just a little salt and
[116 - 118] pepper garlic onion powder things like
[118 - 120] that we have some itach seasoning and
[120 - 123] some Cajun seasoning so a nice light
[123 - 125] application of all three of those on
[125 - 128] both sides of the chicken and then we're
[128 - 130] going to sear it in some butter cook it
[130 - 133] to 165° internal
[134 - 135] temperature and we're want to you know
[135 - 139] dice it up and get it on our French
[139 - 141] bread garlic bread whatever you want to
[141 - 144] call it little Cajun seasoning just cuz
[144 - 146] I like that I I prefer Cajun flavors on
[146 - 148] my Alfredo kind of a personal preference
[148 - 150] thing that's not your thing you can
[150 - 151] leave it out and just do more of a
[151 - 154] traditional you know classic Alfredo but
[154 - 157] cajan chicken alfredo is that's my
[158 - 161] thing that's what we're doing
[172 - 172] seasoning flip it over and do the same
[172 - 174] thing now my friends it's time to make a
[174 - 177] super simple yet delicious alfredo sauce
[177 - 178] half a stick of butter and a skillet
[178 - 180] over medium low we're going to allow
[180 - 182] that to melt to that we're going to add
[182 - 184] two cups of heavy cream give that a good
[184 - 186] mix you're going to season it to taste
[186 - 188] add a little garlic a little Cajun
[188 - 191] seasoning salt pepper whatever you like
[191 - 192] and then we're going to add about a cup
[192 - 194] and a half or so of grated Parmesan
[194 - 197] cheese you're throwing some peino Romano
[197 - 199] Asiago whatever float your boat I'm a
[199 - 201] I'm a purist for the most part I like my
[201 - 204] parmesan in there but peino works really
[205 - 209] well too so let's get some garlic going good
[209 - 214] too so let's get some garlic going good two tablespoons of
[217 - 217] that and then about two cups of our
[222 - 222] cream going to break out the Whisk give
[227 - 227] mix allow that to come up to a simmer
[227 - 230] and start to reduce a little bit that
[230 - 233] heavy cream will thicken up nicely as it
[233 - 235] reduces at which point we'll start
[235 - 236] adding in the
[236 - 238] parmesan and then finally we'll season
[238 - 240] the taste we're going to lay that right
[240 - 243] on top of our garlic bread and then top
[243 - 244] that with some cheese the chicken that
[244 - 246] we cooked a little more
[246 - 250] sauce and to get that back in the oven
[250 - 252] for seasoning I'm using AP seasoning a
[252 - 254] little chicken buan powder and a little
[260 - 260] seasoning just a pinch of each again the
[260 - 262] the parmesan cheese has quite a bit of
[262 - 267] salt in it so no need to go crazy on the
[270 - 270] salt my AP seasoning is is low sodium so
[270 - 272] is that Cajun seasoning that I'm using
[272 - 274] the chicken bullan powder however is not
[274 - 276] low sodium all right so now you want to
[276 - 279] slowly incorporate your
[279 - 282] cheese a little bit at a time until you
[282 - 285] reach a desired consistency taste as you
[285 - 287] go adjust the flavor to your preference
[287 - 289] as always but this is looking really
[289 - 291] good guys this looking just like an
[291 - 296] alfredo supposed
[299 - 299] to and I think we're moments away from
[299 - 301] being done with it I'm going to give it
[301 - 302] a quick taste test see if it needs any
[302 - 304] additional salt or Cajun
[304 - 307] flavors and that's good to go it'll
[308 - 311] thicken up a little bit more as it cools
[311 - 313] too next up guys it's time to prep our
[313 - 315] French bread for this you just need a
[315 - 317] serrated blade hopefully yours is a
[317 - 320] little bit more even than mine but we're
[320 - 323] going to make it work or make it
[323 - 326] happen just be careful try to make it as
[326 - 332] even as you can
[345 - 345] bit get it on our foil line baking
[345 - 347] sheet then make our garlic bread so
[347 - 349] we're going to hit it with our butter
[349 - 351] our parsley little seasoning a little
[351 - 354] garlic get that in the oven at 400° for
[354 - 355] about 10 to 12 minutes until it's nice
[355 - 358] and crispy all right so 1 and 1/2 to 2
[358 - 360] tsp of garlic paste or fresh garlic
[360 - 362] roasted garlic minced garlic just get
[362 - 366] some garlic in there pinch of parsley
[366 - 368] about 2 or 3 tablespoons of
[368 - 373] that and let give it a little
[375 - 375] mix then we're going to hit it with a
[375 - 382] little seasoning some garlic and herbs
[384 - 384] seasoning and then that is going to go
[385 - 392] top of our French bread
[401 - 401] even and once you're looking like that
[401 - 404] it's time for the oven 400° 10 to 12
[404 - 406] maybe 15 minutes depending on the size
[406 - 408] of your loaf all right so for our
[408 - 410] chicken we got a skillet heated over
[410 - 412] medium high heat we're going to add 2
[412 - 414] tbsp of butter to that little avocado
[414 - 417] oil as well and we're going to get that
[417 - 420] chicken right on in that skillet
[420 - 422] press down so it makes good contact with
[422 - 425] the bottom of the skillet looking for
[425 - 427] some nice color to develop
[427 - 429] here that butter is going to add
[432 - 434] tremendous flavor this can't go wrong with this
[434 - 436] flavor this can't go wrong with this recipe right here
[436 - 438] guys if you want you just make regular
[438 - 440] old chicken alfredo same recipe add the
[440 - 442] pasta you're good to go once you got
[442 - 445] some beautiful color like so we're going
[445 - 451] to go ahead and flip the chicken over
[454 - 454] doesn't get much better than that
[454 - 457] guys looking for 165° internal
[457 - 459] temperature on the chicken that's when
[459 - 461] it's done and safe to
[461 - 464] eat my new hybrid Skillet is doing an
[464 - 466] Immaculate job of searing this chicken
[466 - 468] grab yourself one down below in the
[468 - 470] description box they're on sale right
[470 - 475] now as well even comes with a
[478 - 478] lid all right guys so once the garlic
[478 - 480] bread is about 75% the way done it's
[480 - 482] time to add the Alfredo sauce so we're
[482 - 485] just going to spoon that on nice light
[485 - 487] layer we're use some for dipping too so
[487 - 489] don't go too crazy we'll have a nice
[489 - 492] little dipping sauce to pair with
[495 - 495] this man this is going to be good
[496 - 498] confession when I was a fat boy I used
[498 - 499] to go to Olive
[499 - 502] Garden and uh save a little money get
[502 - 506] the all you can eat garlic bread and uh
[506 - 508] salad combo and I'll get a side of
[508 - 511] alfredo sauce and just dip like 12 bread
[511 - 515] sticks into that have a few sweet teas
[518 - 520] salad nothing beats
[527 - 527] right so we got the Alfredo on there now
[527 - 529] it's time to add a nice light layer of
[530 - 532] mozzarella cheese cuz why the hell not We're Here
[532 - 535] cheese cuz why the hell not We're Here for a Good Time not a long time and if
[535 - 537] you clicked on a link or a video that
[540 - 542] garlic bread and you thought that you
[542 - 544] get a healthy
[544 - 547] recipe can't blame me
[547 - 551] okay all right boom there we go now I'm
[551 - 553] going to dice up the chicken add that on
[553 - 555] there a little bit more sauce back in
[555 - 557] the oven garnish with parsley and
[557 - 559] Parmesan you got yourself a delicious
[559 - 562] snack or week night dinner so after the
[562 - 563] chicken is chopped up you got your
[563 - 566] garlic bread Sauced and cheesed now
[566 - 569] we're going down with as much chicken as
[570 - 572] add let me know down in the comments if
[572 - 573] you're going to make this with chicken
[574 - 576] shrimp salmon what are you
[576 - 578] thinking chicken is going to work out
[578 - 580] for me I haven't done it with shrimp yet
[580 - 582] I almost did that today but so last but
[584 - 589] not least one light application of alfredo
[589 - 594] least one light application of alfredo sauce right on
[597 - 597] top and the rest will be used for
[597 - 599] dipping and then my friend's going back
[599 - 602] in the oven 400° 5 maybe 10 minutes this
[602 - 604] the part why I say brace yourself for a
[604 - 606] trademark money shot St it with me guys
[606 - 608] looking good the only thing left to do
[608 - 610] is dig in for the taste test but before
[610 - 612] we do that please take a quick second to
[612 - 613] subscribe to the channel make sure you
[613 - 615] hit that Bell turn that with
[615 - 616] notifications as
[617 - 619] well all right guys I'm going with the
[619 - 625] in piece so I'm not tempted to eat too
[627 - 627] much this one of those recipes that you
[627 - 631] just know is going to be fantastic like
[631 - 633] it's not really any way that you can go
[652 - 656] here enjoy cheers about to lose that
[656 - 664] chicken and you forgot the dip m
[670 - 670] crazy I mean this
[673 - 679] God it's it's
[682 - 682] perfect you know what I said it yeah