Preparation

• Cut the chicken breasts into ½ inch pieces. Transfer them to a bowl, drizzle with 1 tablespoon of olive oil, and season with 1 tablespoon of poultry seasoning or a mix of salt, pepper, and garlic powder. In a pan over medium heat, cook the chicken until golden.
• Slice your bread lengthwise in half. In a small bowl, combine 1 stick of melted butter, 1 tablespoon of minced garlic, 1 tablespoon of chopped parsley, and 1 teaspoon of crushed red pepper flakes.
• Spread this butter mixture evenly on both halves of the bread. Toast the bread in a preheated 350°F oven for 5-10 minutes, checking after 5 minutes and monitoring until it reaches your desired level of toasting.
• Using the same pan used to cook the chicken, heat it over medium-low heat. Add ½ stick of butter and let it melt, then stir in 1 tablespoon of minced garlic and cook for 2-3 minutes until fragrant.
• Lower the heat to low and add ½ cup of heavy cream, ¼ cup of shredded parmesan cheese, and 1 tablespoon of chopped parsley. Simmer the sauce on low heat, stirring continuously, until it thickens slightly (about 3-5 minutes). Remove the pan from the heat.
• Spread half of the prepared sauce over the toasted bread. Top with the chopped chicken, shredded mozzarella cheese, and the remaining sauce.
• Return the bread to the oven and bake at 350°F for another 5 minutes, or until the cheese is fully melted. Slice the bread into 2-3 inch pieces and serve warm. Enjoy!