Chicken Alfredo Stromboli

Tired of the same old boneless skinless chicken breast; try this… Chicken Alfredo Stromboli. It was a nice light dinner. It’s a one item dinner not needing a side dish. When I buy my chicken breast, I sometimes buy the strips. That’s what I used, and yes I use a scale to measure my items… so what I have learned is; three raw chicken breast strips equals between 5 and 6 ounces. This recipe calls for 6 ounces of chicken and it also calls for 5 ounce French bread baguette. That’s was about 6-7 inches. I could only find a long French bread at the store.

Well here it is…

Chicken Alfredo Stromboli

1 French bread baguette (5 ounces), halved lengthwise

6 ounces boneless skinless chicken breast, cubed

1 teaspoon olive oil

4 teaspoons butter, softened, divided

1/3 cup canned mushroom stems and pieces, drained

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1/4 cup sour cream

1/4 cup grated Parmesan cheese

1/2 cup shredded part-skim mozzarella cheese

1. Place bread, cut side up, on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until lightly toasted; set aside.

2. In a small skillet, saute chicken in oil and 1 teaspoon butter until juices run clear; drain. Add the mushrooms, salt, garlic powder and pepper; cook for 1-2 minutes or until heated through.

3. In a small bowl, combine the sour cream, Parmesan cheese and remaining butter; spread over bread halves. Top each with 2/3 cup chicken mixture. Sprinkle with mozzarella cheese. Broil for 1-2 minutes or until cheese is melted.