• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time


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    • 2 pounds boneless skinless chicken breasts
    • 1/4 cup Pure Wesson® Canola Oil
    • 1 tablespoon chopped garlic
    • 1/4 teaspoon ground black pepper
    • 1 avocado, pitted, peeled, sliced thin
    • 3/4 cup light mayonnaise
    • PAM® Original No-Stick Cooking Spray
    • 3/4 cup shredded Pepper Jack cheese (3/4 cup = 3 oz)
    • 1 loaf (16 oz each) French bread baguette (24 inches long)
    • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained


    1. Combine chicken, oil, garlic and pepper in large recloseable food storage bag; close bag and refrigerate 15 minutes.
    2. Combine drained tomatoes and mayonnaise in food processor; pulse until smooth. Set aside.
    3. Spray large skillet with cooking spray; heat over medium-high heat. Remove chicken from bag; discard bag with remaining marinade. Cook chicken 12 to 15 minutes or until no longer pink in centers (165°F), turning once.
    4. Cool chicken 15 minutes in refrigerator. Shred chicken with fork. Place chicken in bowl; add cheese and mayonnaise mixture. Stir to combine.
    5. Cut bread into 6 pieces, about 4 inches each. Cut each piece in half lengthwise. Evenly top bottom halves with chicken mixture and avocado slices. Close with top halves of bread.