me make food

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I was a little worried about putting too much spice on the chicken, so I went light on the cayenne and then added granulated garlic, paprika, salt, black pepper, and Penzey’s cajun seasoning. Instead of usinf a cast iron pan I cooked it in the pan I was going to build the sauce with so I could get all the flavorful fond in the sauce.

Almost burnt it, but in the end it did not matter. Pulled the chicken out and sliced it into chunks.

Threw some garlic and the sun dried tomatoes in for a minute and then deglazed with some white wine.

Added heavy whipping cream and the chicken chunks. Once it had reduced down to a nice sauce mixed in parm cheese and we poured it over some pene pasta.

Threw some more cheese on top and some diced tomatoes for garnish. It was delicious. Not exactly a healthy meal, but amazing. If I was going to try this without seeing how Guy did it, I would of made a bechemel for the sauce. This one was really easy and fast too. nom

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Clarified butter with microplaned garlic. Theresa made up a dipping sauce.

Bel Gioioso fresh mozz cheese

Rolled out a bit of the fridge dough and docked it with a fork to keep bubbles from forming and let the garlic butter seep in

500 degree oven with a rocking stone

Pretty good. I did not dock enough, put enough garlic butter on, or put enough cheese, but it was really good.

Same method, but docked both sides with the fork and rolled it thinner. Papa Johns garlic butter spread and then topped with fresh mozz

They were really close. The bottom crust was a bit tougher, but other than that they ruled.

I will work on my own version. Would hate to buy 20 garlic dips as a walk in one day

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