Cut chicken lengthwise in half. Place plastic wrap over chicken and using a meat mallet thin out chicken evenly. Season chicken on one side.
Heat large skillet over medium high heat. Add in butter and oil. Bring to a sizzle. Place 2 pieces of chicken into hot skillet seasoning side down. Season top side of chicken. Cook chicken for 3-4 minutes until golden brown on bottom.NOTE: chicken will turn dark on bottom due to the buttery seasoning. Flip chicken over and cook an additional 3-4 minutes until chicken is cooked through and no longer pink. (165 degrees using thermometer)NOTE: cook chicken in batches of 2. Add more butter and oil, if needed for 2nd batch. Remove chicken to a cutting board and allow to rest.
In same skillet over medium heat add 4 TBS butter and 1 TBS minced garlic. Cook for 1 minute. Turn up heat to medium high and slowly add in heavy whipping cream. Season with salt, black pepper, and kinder's seasoning to taste. Bring to a boil.
Lower heat and stir in 4 oz parmesan cheese until thickens a few minutes. Turn off heat.
Cut cooked chicken into bite size pieces and add to the alfredo sauce. Stir to coat chicken with the sauce.
In a small bowl combine 4 TBS butter, 1 TBS minced garlic and 1 TBS dried parsley. Cut loaf bread in half lengthwise using a bread knife. Spread 1/2 of the garlic mixture on one half of the loaf bread and the other 1/2 of mixture onto the other half of loaf bread.
Bake in 400 degree preheated oven for 7 minutes. Remove from oven. Spread 1/2 of the alfredo & chicken onto one of the halves of garlic bread. Place the remainder alfredo & chicken onto the other half of garlic bread.
Top both garlic breads with mozzarella cheese. Place back in oven for 10-15 minutes until cheese is melted and golden brown.
Remove from oven. Sprinkle with parsley. Cut into thick slices and serve.
