Chicken French Dip

A signature sandwich served west-coast style. Fresh avocados layered with turkey, jalapeno Jack cheese, cilantro and salsa.

Prep: 10 min | Bake: 35 min | Yield: 4 servings

Ingredients

• 1 package Perdue® Fresh Boneless Skinless Chicken Thighs
• 1 cup mayonnaise
• 1/2 cup horseradish
• 2 cups crispy fried onions
• 8 slices provolone cheese
• 4 hoagie rolls
• 4 cups chicken broth
• Sea salt and pepper to taste

Instructions

1. Heat oven to 350 degrees F. Line a baking sheet with foil and spray with cooking spray. Arrange thighs on the sheet. Season thighs with salt and pepper. Bake for 25 to 35 minutes until golden brown and chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Let rest for 5 minutes, then slice thighs into bite size strips.
2. In a small mixing bowl, mix together horseradish and mayonnaise. Season with salt and pepper to taste.
3. In a medium saucepan, heat broth. When heated, set aside.
4. Pour broth into 4 small bowls to be served with sandwiches. Caution: broth will be hot.
5. To assemble sandwiches, spread mayonnaise 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 seconds or until cheese is melted.
6. Serve each sandwich with a side of chicken broth for dipping.

Nutrition

Per serving: 1470 Calories, 63g protein, 2360mg sodium 43g Sat. Fat, 7g sugar

Attribution

Recipe and photo used with permission from: Perdue