50fit
Corn Dogs
Golden, crisp, and made from scratch.
This recipe is rich and satisfying, though it may be higher in calories than preferred.
This recipe is clear and practical, with straightforward steps and accessible ingredients.
Makes 3 servings
Cut chicken into bite-size pieces.
Cutting the chicken into bite-sized pieces helps them cook quickly and evenly. Seasoning them will enhance the flavor.
Pan-fry the chicken.
Heat olive oil in a pan over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes until golden and cooked through.
Remove the chicken from the pan.
Once the chicken is cooked, remove it from the pan and set it aside to keep it warm.
Prepare the Alfredo sauce.
In the same pan, reduce the heat to medium and add butter and minced garlic. Cook for about 30 seconds until fragrant.
Add cream to the pan.
Pour in the heavy cream and let it simmer gently for 3-4 minutes to thicken slightly.
Stir in the Parmesan cheese.
Add the finely grated Parmesan cheese to the cream and stir until smooth and thick. Season to taste with salt and pepper.
Make the garlic butter.
Mix softened butter with grated garlic and parsley (if using) to create a flavorful garlic butter.
Prepare the bread.
Slice the baguette or ciabatta in half lengthwise and spread the garlic butter evenly on both halves.
Layer the ingredients on the bread.
On each bread half, layer the garlic butter, followed by the Alfredo sauce, shredded mozzarella, cooked chicken pieces, and another spoon of Alfredo sauce on top.
Bake the garlic bread.
Bake in a preheated oven at 400°F (200°C) for 13-15 minutes until the cheese melts and the edges turn golden. Optionally, broil for 1-2 minutes for extra color.
Garnish and serve.
Sprinkle with parsley before serving. Drizzle with ranch or serve it on the side for dipping.
Nutrition is estimated from ingredient amounts and may vary with brands and substitutions. In the app, values update automatically when you adapt the recipe or scale servings.
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