Hot Honey Chicken Garlic Bread

Instructions

1. 1

   Preheat the oven to 190°C/375°F, with one rack in the middle and another about 15 cm below the broiler. Line a 43 × 33 cm rimmed baking sheet with foil. Split the bread lengthwise and place both halves cut-side up on the sheet. Grate the butter into a bowl so it softens quickly.

2. 2

   Cut the chicken into 1.5 cm pieces without rinsing it. Toss with the cornstarch, garlic powder, onion powder, smoked paprika, chili powder, 0.5 tsp salt and 0.25 tsp black pepper. Wash your hands and clean the knife, board and any surfaces that touched raw chicken.

3. 3

   Heat the olive oil in a 30 cm skillet over medium-high heat for 1 minute. Add the chicken in an even layer and cook for 8–10 minutes, turning regularly, until browned and the largest pieces reach 74°C/165°F on an instant-read thermometer. Remove from the heat and use clean utensils for the cooked chicken.

4. 4

   While the chicken cooks, mince the garlic, chop the parsley and grate both cheeses, stirring the chicken as needed. Mash the butter with the garlic, Parmesan, half the parsley, the remaining 0.25 tsp salt and remaining 0.25 tsp black pepper.

5. 5

   Spread the garlic butter evenly over both bread halves. Cover with the mozzarella, then distribute the cooked chicken evenly over the top.

6. 6

   Bake on the middle rack for 10–12 minutes, until the bread edges are crisp, the cheese has melted and the chicken topping reaches 74°C/165°F.

7. 7

   Switch the oven to high broil, approximately 260°C/500°F. Move the sheet to the upper rack and broil for 1–2 minutes, watching continuously, until the cheese develops golden spots.

8. 8

   Drizzle both halves with the hot honey and scatter over the remaining parsley. Let stand for 2 minutes, then cut each half into two substantial meal portions.