1 package of flatbread - this can be purchased at a grocery store
1 chicken breast
1 cup Alfredo sauce
1/2 to 1 grilled red pepper - depends on your personal preference, and how big the pepper is
1/4 cup shredded mozzarella cheese
1/4 cup chopped fresh basil
1 garlic clove
Prepare Alfredo sauce, you can have the recipe, or you can simply cook up some pasta and enjoy some pasta with the Alfredo sauce. Season chicken breast with salt and pepper, and place in a skillet over medium-low heat with 1 tablespoon of cooking oil. Cook chicken breast for about 4 minutes on one side, flip over, and cook chicken breast on the other side, this should take about 3 to 4 minutes. Slice chicken breast into small slices.
Preheat oven to 350 degrees. Peel garlic clove, cut in half, and rub cut garlic clove over the flat bread. Place cooked sliced chicken breast onto flatbread, coat the bread with Alfredo sauce, top with half of the grilled red peppers, and add sprinkle over mozzarella cheese on top of everything. Place into the oven and heat until the mozzarella cheese melts, this should take 6 to 8 minutes. Remove from oven, and top with remaining grilled red peppers and add chopped basil before serving.
How to grill peppers
There are several ways to grill peppers.
How to grill a pepper in the oven
Preheat broiler. Lightly coat the red pepper with olive oil. Grill peppers under the broiler until the skin turns black and the pepper softens slightly. Place pepper into a paper bag to cool for approximately 20 minutes, and then peel off the blackened skin.
How to grill a pepper on a gas stove top
Turn your flame on high, and with metal tongs place the pepper on the gas burner, flip over once one side is blackened, continue to do so until the entire pepper has been blackened. Place pepper into a paper bag to cool for approximately 20 minutes, and the peal off the blackened skin.
1/4 pound (1 stick) butter
2 cups heavy cream
1/2 to 3/4 cup freshly grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper (optional)
In a saucepan, combine the butter and heavy cream. Simmer until all is melted and mixed well. Stir in the Parmesan cheese and garlic powder. Simmer for 15 to 20 minutes on low. You may wish to add a little salt and pepper.
I have made this with half-and-half, but we prefer the heavy cream. I wouldn’t recommend trying it with plain milk.
Important: DO NOT use store-bought shredded or grated cheese. Preshredded and pregrated cheeses have an anticaking agent in them that can prevent the sauce from setting up.
Optional Cream Cheese Method
Use this if the sauce is a little thin. The sauce can be thin for a variety of reasons: not using heavy cream, not cooking at a high enough temperature, and using preshredded or pregrated cheese. If the finished sauce is still a little thin whisk in 2 tablespoons cream cheese until the sauce thickens.