Ingredients
4 chicken breasts, boneless, roughly 16 oz in total
½ cup low-sodium chicken broth
2 tsp olive oil
1 tsp ground black pepper
½ tsp garlic salt
½ tsp Italian seasoning, (see Recipe Notes for recipe)
5 tbsp pickle relish
5 tbsp mayonnaise
5 oz coleslaw
5 pcs Hawaiian sweet rolls
3 oz potato fries
¼ cup ketchup
Preparation
Coat the chicken breasts with the seasoning mixture. Be sure to rub it in well and get an even spread over the meat and the skin.
Heat up your pan with the olive oil. Once the oil is hot, carefully put your chicken fillets skin side down in the pan. Cook about 2 to 3 minutes on each side, until you get a nice sear on the chicken.
Pour in the low-sodium chicken broth and allow the chicken to simmer for about 8 to 10 minutes.
Remove the chicken from the pan and reduce the remaining broth until it thickens. Let cool to room temperature before using 2 forks to shred the meat.
Spread 1 tablespoon mayonnaise on both sides of the bread.
Place roughly 2 tablespoons black pepper chicken on the bottom half, followed by roughly 1 tablespoon pickle relish, and finally top with roughly 1 tablespoon prepared coleslaw.
Cover the sandwich and slightly press down to adhere. Repeat for the remaining sweet rolls.
Serve the sandwiches with ketchup and potato fries.
