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Garlic Parmesan Chicken Bread 🧄🍞
Prep Time: 45 mins | Cook Time: 20 mins | Serves: 6–8

Ingredients
For the Garlic Confit Base
* 1 whole head of garlic, peeled (about 10–12 cloves)
* 1/2 cup olive oil (for confit)
* 4 tbsp salted butter, softened
* 1 tbsp fresh parsley, finely chopped
* 1/2 tsp garlic powder (for extra depth)
* 1/4 tsp salt
* 2 tbsp freshly grated Parmesan cheese

For the Chicken
* 1 lb boneless, skinless chicken breast, cut into small bite-size pieces
* 1 tbsp garlic confit oil (reserved from confit)
* 1 tsp garlic powder
* 1 tsp onion powder
* 1/2 tsp dried oregano
* 1/2 tsp black pepper
* Salt to taste
* 1 tsp cornstarch

For the Garlic Parmesan Drizzle & Sauce
* 1/4 cup unsalted butter, melted
* 2 tbsp heavy cream
* 2 cloves fresh garlic, finely minced
* 1/4 cup freshly grated Parmesan cheese
* 1 tsp Italian seasoning
* Pinch of salt and black pepper

For Assembling the Bread
* 1 large French or Italian loaf
* 2 cups shredded mozzarella cheese
* 1/2 cup freshly grated Parmesan cheese (divided)
* Fresh parsley, for garnish

For the Garlic Parmesan Dipping Aioli
* 1/2 cup mayonnaise
* 2 tbsp freshly grated Parmesan cheese
* 1 small garlic clove, finely grated
* 1 tsp lemon juice
* 1 tbsp fresh parsley, finely chopped
* Pinch of salt and black pepper

Instructions
1. Make the Garlic Confit: Place the peeled garlic cloves in a small saucepan and submerge completely in olive oil. Cook over low heat for 35–40 minutes until the cloves are pale golden and tender enough to mash easily with a fork (do not let the oil boil). Remove from heat, let cool slightly, and drain, reserving the infused garlic oil.Squeeze or press the confit cloves into a bowl and mash smoothly with a fork.
2. Make the Garlic Confit Butter Base: To the bowl with the mashed garlic confit, add the softened butter, fresh parsley, garlic powder, salt, and 2 tablespoons of grated Parmesan. Mix thoroughly until smooth and spreadable.
3. Make the Garlic Parmesan Drizzle: In a small saucepan over low heat, combine melted butter, heavy cream,minced garlic, Italian seasoning, salt, and pepper for 1–2 minutes. Stir in 1/4 cup of grated Parmesan until smooth and glossy. Set aside.
4. Season & Cook the Chicken: Toss chicken pieces with 1 tablespoon of reserved garlic confit oil, garlic powder,onion powder, oregano, black pepper, salt, and cornstarch. Heat a large skillet over medium-high heat. Cook for 5–7 minutes until cooked through and golden. Toss the chicken with half of the garlic parmesan drizzle.
5. Make the Dipping Aioli: Whisk mayonnaise, 2 tablespoons Parmesan, grated garlic, lemon juice, parsley, salt,and pepper until smooth. Cover and refrigerate.
6. Assemble & Bake: Preheat oven to 375°F (190°C). Slice the loaf in half lengthwise. Spread the garlic confit parmesan butter generously across both halves. Top with half of the mozzarella, the tossed chicken, the remaining mozzarella, and a dusting of Parmesan.
7. Crisp: Bake for 10–15 minutes until bubbly and golden. Broil for 1–2 minutes for an extra browned cheese crust.
8. Serve: Drizzle with the remaining garlic parmesan sauce, sprinkle with fresh parsley and extra Parmesan, slice warm, and serve with the dipping aioli!

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