Ingredients

• 2 tbsp unsalted butter ((25 g))
• 4 tsp olive oil ((20 ml))
• 1 lb chicken thighs ((450 g))
• 1 medium yellow onion (finely chopped (125 g))
• ⅔ tsp cayenne pepper ((2 g))
• ⅔ tsp garlic powder ((2 g))
• ⅔ tsp onion powder ((2 g))
• ½ tsp black pepper (1.5 g)
• 2 tsp chicken bouillon granules
• 3½ tbsp heavy cream ((50 ml))
• 3½ tbsp crème fraîche ((50 ml))
• 2 cups shredded cheese blend ((250 g))
• 1 tsp Italian seasoning ((1 g))
• sub rolls or dinner rolls
• cheese slices
• shredded cheese

Instructions

1. Heat the butter and olive oil in a skillet over medium-high heat. Add the onion and cook for 3–4 minutes.

2. Add the chicken, cayenne pepper, garlic powder, onion powder and black pepper. Crumble the bouillon cube over the pan, or sprinkle in the granules. Cook for 5–6 minutes.

3. Pour in the heavy cream and add the crème fraîche. Stir well and simmer for a few minutes, until the sauce has thickened slightly.

4. Stir in the shredded cheese blend and Italian seasoning until the cheese has melted and the filling is creamy.

5. Slice the rolls lengthwise and open them up.

6. Line a baking sheet with parchment paper and place the opened rolls on it. Top each roll with a cheese slice, then about 105 g (a scant ½ cup) of the creamy chicken filling. Sprinkle with shredded cheese.

7. Bake in a preheated oven at 200 °C (400 °F) for 7–10 minutes, or until the cheese has completely melted.