In a large pot, bring 4 cups of chicken broth and 1 cup of water to a boil over medium-high heat.
Once the liquid is boiling, turn off the heat. Carefully add the 2 boneless, skinless chicken breasts to the pot. Cover the pot and let it stand for 15 to 20 minutes.
After the resting time, check the chicken to ensure it’s fully cooked and no longer pink in the center.
Remove the cooked chicken breasts from the broth using tongs. Place them on a cutting board to cool slightly before seasoning.
Season the chicken breasts with salt, pepper, and poultry seasoning.
If the chicken breasts are too large, slice them to fit your chosen bread better.
Choose your favorite sandwich bread. I love using Sliced Italian Bread or Brioche Rolls.
Spread a generous layer of garlic aioli or mayonnaise on one slice of bread.
Place a romaine lettuce leaf and a slice of tomato on the bread.
Finally, place the seasoned chicken fillet on top of the veggies, add another slice of bread on top, and serve immediately.
