- 1 cup (240 ml) Florida Orange Juice
- 10 oz. chicken thighs
- 1/3 cup green peas, blanched
- ½ large, onion, blanched, cut into small dice
- ½ cup sweet potato, baked, purée
- 4 whole-grain rolls
In a small pot over medium heat, poach the chicken in the Florida Orange Juice. Remove the chicken when fully cooked; cool and shred with a fork.
In a mixing bowl, combine shredded chicken, peas and onions; mix the ingredients together.
Cut the rolls in half and discard the tops. Fill the center of the rolls with the chicken mixture.
Place the purée sweet potato into a pastry bag with a small-hole tip.
Place in a 350°F oven for 6 minutes, remove from oven and pipe the sweet potato on top. Serve immediately.