Asian Grilled Chicken Sandwich
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COVID-19 is Not Considered a Food-Borne Pathogen
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PREP TIME: 10min COOK TIME: 35min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 131g||202%|
|Saturated Fat 43g||215%|
|Total Carbs 29g||10%|
|Dietary Fiber 2g||8%|
|Vitamin A 105%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 cupscrispy fried onions
8 slices of provolone cheese
4 hoagie rolls
4 cupschicken broth
sea salt and pepper to taste
Preheat your oven to 350°F. Line baking sheet with foil and spray with cooking spray. Arrange thighs on the sheet. Season thighs with salt and pepper. Bake for 25-35 mins until golden brown and chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Let rest 5 mins., then slice thighs into bite size strips.
In a small mixing bowl, mix together horseradish and mayo. Season with salt and pepper to taste.
In a medium saucepan, heat broth. Once heated, set aside. Pour broth into 4 small bowls to be served with sandwiches. Caution broth will be hot.
To assemble sandwiches, spread mayo mixture on hoagie rolls. Top with sliced chicken, crispy fried onions and 2 slices of cheese. Place sandwich on a baking sheet and heat in a warmed oven for about 30 secs or until cheese is melted. Serve with side of chicken broth for dipping.
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