Garlic Parmesan Chicken Bread 🧄🍞 Prep: 45 mins | Cook: 20 mins | Serves: 3-4 INGREDIENTS Garlic Confit Base 1 head garlic, peeled (10-12 cloves) + 3/4 cup olive oil 4 tbsp butter, softened 1 tbsp fresh parsley, chopped 1/2 tsp garlic powder + 1/4 tsp salt 2 tbsp grated Parmesan Chicken 1 lb chicken breast, bite-sized 1 tbsp reserved confit oil 1 tsp garlic powder + 1 tsp onion powder 1/2 tsp oregano + 1/2 tsp black pepper + salt to taste 1 tsp cornstarch Garlic Parmesan Drizzle 1/4 cup butter, melted + 2 tbsp heavy cream 2 cloves garlic, minced 1/4 cup grated Parmesan 1 tsp Italian seasoning + pinch salt and pepper Bread Assembly 1 French or Italian loaf, halved 2 cups shredded mozzarella 1/2 cup grated Parmesan (divided) Fresh parsley for garnish Dipping Aioli 1/2 cup mayo 2 tbsp grated Parmesan + 1 small garlic clove, grated 1 tsp lemon juice + 1 tbsp parsley + pinch salt and pepper INSTRUCTIONS 1. Garlic Confit: Simmer peeled garlic in olive oil on low for 35-40 mins until soft (do not boil). Drain and reserve oil; mash cloves smoothly in a bowl. 2. Confit Butter Base: Mix mashed confit with softened butter, 1 tbsp parsley, 1/2 tsp garlic powder, 1/4 tsp salt, and 2 tbsp Parmesan. 3. Parmesan Drizzle: Warm melted butter, cream, minced garlic, Italian seasoning, salt, and pepper in a pan for 1-2 mins. Stir in 1/4 cup Parmesan until smooth. 4. Cook Chicken: Toss chicken with 1 tbsp confit oil, 1 tsp garlic powder, onion powder, oregano, pepper, salt, and cornstarch. Sear over medium-high heat for 5-7 mins. Toss with half the drizzle. 5. Dipping Aioli: Whisk mayo, 2 tbsp Parmesan, grated garlic, lemon juice, parsley, salt, and pepper. Refrigerate. 6. Assemble and Bake: Spread confit butter on split loaf. Layer with half the mozzarella, chicken, remaining mozzarella, and Parmesan. Bake at 375F (190C) for 10-15 mins, then broil 1-2 mins until bubbly. 7. Serve: Top with remaining drizzle, fresh parsley, and extra Parmesan. Slice warm and serve with aioli! #Recipe #asmr #cooking #FoodTok - @thezachchoi