Bring together flavors from across the sea with a taste of Philadelphia wrapped in a French delight.
Preheat the oven to 350℉.
Place chicken breasts in a sealable bag.
Add 3 Tbsp olive oil, Orrington Farms® Broth Base Chicken Flavored, Italian seasoning, and garlic powder.
Seal the bag and use your hands to work the chicken to coat it with the marinade evenly.
Place the bag in a bowl in the fridge for 15 minutes.
Remove the chicken from the bag and place it on a baking sheet lined with parchment paper or aluminum foil brushed with a Tbsp of olive oil.
Arrange the chicken on the pan and place it in the oven for 30 minutes; depending on the size of the breasts, check for doneness using an instant-read thermometer. The internal temperature of the chicken should be 165℉.
Remove the chicken from the baking sheet and place it into a bowl, use two forks to shred it, and drizzle pan drippings onto the shredded chicken. Set aside.
Make the toasted croissants according to the instructions on the package.
Grill the onions, green peppers, and mushrooms with the remaining Tbsp of oil in a medium skillet over medium heat. Cook for 20 minutes or until golden brown and onions turn translucent.
To make the cheese sauce, melt the butter in another skillet over medium-high heat and stir in the flour.
Whisk until the butter and flour are fully combined into a roux.
Add the whole milk and continue whisking until the milk is lump-free.
Adjust the heat to low.
Add the shredded mild cheddar cheese and keep whisking for 2 minutes until the cheese sauce is smooth.
Stir in the fresh chopped dill.
Assemble the croissants by slicing them half open and adding the chicken, onion mix and cheese sauce. Serve warm.
Ingredients
Directions
Preheat the oven to 350℉.
Place chicken breasts in a sealable bag.
Add 3 Tbsp olive oil, Orrington Farms® Broth Base Chicken Flavored, Italian seasoning, and garlic powder.
Seal the bag and use your hands to work the chicken to coat it with the marinade evenly.
Place the bag in a bowl in the fridge for 15 minutes.
Remove the chicken from the bag and place it on a baking sheet lined with parchment paper or aluminum foil brushed with a Tbsp of olive oil.
Arrange the chicken on the pan and place it in the oven for 30 minutes; depending on the size of the breasts, check for doneness using an instant-read thermometer. The internal temperature of the chicken should be 165℉.
Remove the chicken from the baking sheet and place it into a bowl, use two forks to shred it, and drizzle pan drippings onto the shredded chicken. Set aside.
Make the toasted croissants according to the instructions on the package.
Grill the onions, green peppers, and mushrooms with the remaining Tbsp of oil in a medium skillet over medium heat. Cook for 20 minutes or until golden brown and onions turn translucent.
To make the cheese sauce, melt the butter in another skillet over medium-high heat and stir in the flour.
Whisk until the butter and flour are fully combined into a roux.
Add the whole milk and continue whisking until the milk is lump-free.
Adjust the heat to low.
Add the shredded mild cheddar cheese and keep whisking for 2 minutes until the cheese sauce is smooth.
Stir in the fresh chopped dill.
Assemble the croissants by slicing them half open and adding the chicken, onion mix and cheese sauce. Serve warm.
