Ingredients

Method

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   If using chicken tenderloins, remove the white tendon. Cube the chicken into bite-sized pieces.

3. 3

   Place the cubed chicken in a bowl. Season with brown butter roasted garlic seasoning and garlic powder. Add the cornstarch and toss until the chicken is evenly coated.

4. 4

   Heat the oil in a large skillet over medium-high heat. Once hot, add the coated chicken in a single layer.

5. 5

   Cook the chicken for 2-3 minutes per side without stirring too much, allowing a golden-brown crust to form. Flip and cook for another 2-3 minutes until cooked through.

6. 6

   While the chicken cooks, line a large sheet pan with parchment paper. Arrange the soft tortilla bowls on the pan.

7. 7

   In a small bowl, melt the butter. Stir in the garlic and herb seasoning blend.

8. 8

   Brush the inside and outside of each tortilla bowl with the garlic butter mixture.

9. 9

   Place the sheet pan with the tortilla bowls into the preheated oven and bake for 8 minutes until they start to get crispy.

10. 10

    Once the chicken is fully cooked, add the jar of Alfredo sauce to the skillet. Stir to combine everything well.

11. 11

    Remove the tortilla boats from the oven.

12. 12

    Fill each tortilla boat with the chicken Alfredo mixture.

13. 13

    Top each boat with a generous sprinkle of shredded Parmesan cheese and crumbled cooked bacon.

14. 14

    Return the filled boats to the oven and bake for another 8-10 minutes, or until the cheese is melted and the edges of the boats are golden and crispy.

15. 15

    Remove from the oven, let cool slightly, and serve immediately.