Alfredo Chicken Sandwich
A creamy homemade alfredo sauce over a marinated chicken breast on toasted garlic bread
Ingredients
- 2 Garlic French Bread Loaves
- 2 cups Arugula
- ½ Red Onion thin sliced
- 6 Chicken Breasts
- ½ cup Oil
- ¼ cup Lemon Juice
- 2 tsp Garlic Powder
- 1 tsp Oregano
- 1 tsp Basil
- 1 tsp Pepper
- 1 tsp Salt
For the Alfredo Sauce
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 4 tbsp Flour
- 2 cups Milk
- 1 tsp Black Pepper
- 1 cup Heavy Cream
- 3 cups Parmesan Cheese shredded
Instructions
- In a small bowl, combine oil, lemon juice, garlic powder, oregano, parsley, salt and pepper. In a gallon zippered bag, add chicken and oil mixture. Smoosh around to even coat. Let sit at least 30 minutes (up to over night).
- Preheat oven as directed by garlic bread package.
- In a large saute pan over medium-high heat, add marinated chicken breasts and cook for 8-9 minutes on each side (or until reaches 165degF in center of largest part).
- In a sauce pan over medium high heat, add butter and garlic powder for alfredo sauce. Once melted, whisk in flour and let cook 2 minutes. Whisk in milk and let cook another 2 minutes. Add black pepper and heavy cream. Once combined, add parmesan cheese and whisk until melted. Reduce heat to medium-low and let simmer and thicken.
- Cook garlic bread as directed on the package. Then cut each into 3 inch pieces, keeping the top and bottom halves together.
- Build the sandwich by placing onion slices and arugula on the bottom half first. Top with cooked chicken breast then ladle on generous amount of alfredo sauce. Then place top half of bread on and secure with two long toothpicks before cutting in half to serve.
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