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Cheesy Chicken Alfredo Garlic Bombs 🧀🍗
Prep time: 20 mins | Cook time: 25 mins | Servings: 6 stuffed bites
Ingredients:
For the Seasoned Chicken:
1 lb chicken breast diced
3/4 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
3/4 tsp onion powder
1 tsp dried Italian seasoning
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tbsp oil for cooking
Chicken Alfredo Filling:
3 tbsp butter
1/4 yellow onion finely diced
3 garlic cloves minced
2 tbsp all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/4 tsp salt and black pepper to taste
1 1/4 cups heavy cream
1/2 cup Parmesan cheese grated
1/4 cup fresh parsley chopped
Assembly:
1 can refrigerated pizza dough
1 cup Mozzarella and Provolone cheese blend shredded
1 egg whisked with 1 tbsp water for egg wash
Garlic Butter Topping:
3 tbsp butter melted
1 garlic clove minced
1 tbsp fresh parsley chopped
Instructions:
1. Season chicken evenly with salt black pepper garlic powder onion powder Italian seasoning smoked paprika and cayenne. Heat oil in skillet over medium-high heat cook chicken 6 to 8 minutes until golden and cooked through then shred or dice finely and set aside.
2. Melt butter in skillet over medium heat. Sauté diced onion 4 to 5 minutes until soft then stir in minced garlic for 1 minute.
3. Sprinkle flour garlic powder onion powder paprika salt and pepper into skillet. Slowly pour in heavy cream while whisking continuously. Simmer 4 to 5 minutes until thickened.
4. Remove from heat and stir in grated Parmesan fresh parsley and cooked chicken. Cool slightly.
5. Preheat oven to 425°F. Divide pizza dough into 6 equal pieces. Place cheese blend and a scoop of chicken Alfredo mixture onto each section.
6. Pull dough corners together over filling pinch edges tightly to seal and roll into balls. Arrange seam-side down on parchment-lined baking sheet.
7. Brush with egg wash and bake 10 to 12 minutes until golden brown. Combine melted butter minced garlic and chopped parsley then brush over hot baked bombs immediately upon removal from oven.
#recipe #asmr #cooking
Prep time: 20 mins | Cook time: 25 mins | Servings: 6 stuffed bites
Ingredients:
For the Seasoned Chicken:
1 lb chicken breast diced
3/4 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
3/4 tsp onion powder
1 tsp dried Italian seasoning
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tbsp oil for cooking
Chicken Alfredo Filling:
3 tbsp butter
1/4 yellow onion finely diced
3 garlic cloves minced
2 tbsp all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/4 tsp salt and black pepper to taste
1 1/4 cups heavy cream
1/2 cup Parmesan cheese grated
1/4 cup fresh parsley chopped
Assembly:
1 can refrigerated pizza dough
1 cup Mozzarella and Provolone cheese blend shredded
1 egg whisked with 1 tbsp water for egg wash
Garlic Butter Topping:
3 tbsp butter melted
1 garlic clove minced
1 tbsp fresh parsley chopped
Instructions:
1. Season chicken evenly with salt black pepper garlic powder onion powder Italian seasoning smoked paprika and cayenne. Heat oil in skillet over medium-high heat cook chicken 6 to 8 minutes until golden and cooked through then shred or dice finely and set aside.
2. Melt butter in skillet over medium heat. Sauté diced onion 4 to 5 minutes until soft then stir in minced garlic for 1 minute.
3. Sprinkle flour garlic powder onion powder paprika salt and pepper into skillet. Slowly pour in heavy cream while whisking continuously. Simmer 4 to 5 minutes until thickened.
4. Remove from heat and stir in grated Parmesan fresh parsley and cooked chicken. Cool slightly.
5. Preheat oven to 425°F. Divide pizza dough into 6 equal pieces. Place cheese blend and a scoop of chicken Alfredo mixture onto each section.
6. Pull dough corners together over filling pinch edges tightly to seal and roll into balls. Arrange seam-side down on parchment-lined baking sheet.
7. Brush with egg wash and bake 10 to 12 minutes until golden brown. Combine melted butter minced garlic and chopped parsley then brush over hot baked bombs immediately upon removal from oven.
#recipe #asmr #cooking
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