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Chicken Roll
AmericanWeeknight

Chicken Roll

Juicy shredded chicken in a toasted roll with creamy mayo, crisp lettuce, and tangy hot sauce.

35 分钟4 人份

食材

  • 1.5 lb boneless skinless chicken breasts
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp mayonnaise
  • 1 tbsp hot sauce · such as Frank's RedHot, adjust to taste
  • 4 piece soft hoagie or sub rolls · split and lightly toasted
  • 1 cup shredded iceberg or romaine lettuce
  • 1 piece tomato · sliced thin

做法

  1. 1

    Poach the chicken

    Place chicken breasts in a medium saucepan. Pour in the chicken broth and enough water to just cover. Add garlic powder, paprika, salt, and pepper. Bring to a boil over medium-high heat, then reduce to a gentle simmer.

  2. 2

    Cook through

    Simmer the chicken for 15 minutes, or until cooked through with no pink remaining. Remove the chicken from the liquid and set on a cutting board. Reserve about 2 tablespoons of the cooking liquid.

  3. 3

    Shred the chicken

    Use two forks to pull the chicken apart into rough shreds. It should tear easily. Drizzle over the reserved cooking liquid to keep the chicken moist.

  4. 4

    Mix the sauce

    In a bowl, stir together the mayonnaise and hot sauce until smooth. Add the shredded chicken and toss until every piece is well coated.

  5. 5

    Toast the rolls

    Split the rolls and place them cut-side down in a dry skillet over medium heat for 1 to 2 minutes until lightly golden and just crisp.

  6. 6

    Build and serve

    Layer shredded lettuce and tomato slices on the bottom half of each roll. Pile the saucy chicken generously on top, close the roll, and serve immediately.

视频教程

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