Chicken Italian "Beef"

  1. 2 C shredded chicken
  2. 2 mini baguettes
  3. 2 T garlic butter
  4. 2 C Italian beef au jus
  5. 2 T giardenera relish
  6. 1/3 C roasted bell pepper trio
  7. 1 T parmigiano reggiano
  1. Combine shredded chicken and au jus in a saucepot Bring to a simmer Do not boil Cook for 10-15 minutes until chicken is thoroughly reheated
  2. Cut open each baguette but do not seperate bread completely Spread garlic butter on insides of baguettes Toast in 450° oven for 30 seconds to 1 minute or until desired doneness
  3. Place chicken in baguettes and top with roasted bell pepper trio and giardenera relish Garnish with parmigiano reggiano
  4. Variations Chicken stock Italian seasoning celery celery seed worchestershire shallots habanero oregano garlic roasted garlic jalapeños roasted poblano soy red wine bourbon thyme allspice lemon horseradish lime malt vinegar red wine vinegar balsamic asiago parmesean romano spinach tamarind parsely arugula peppadew rosemary dried onion soup mix sub oil onions corn peppercorns

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