• Preheat the oven to 350 degrees.
• Place two (2) boneless and skinless chicken breasts in a sealable bag.
• Add 3 tablespoons of EVOO, 2 heaping tablespoons of Orrington Farms Chicken Base, 1 tablespoon of Italian seasoning, and 1 tablespoon of granulated garlic or garlic powder.
• Seal the bag, and use your hands to work the chicken to coat it with the marinade evenly.  Place the bag in a bowl in the fridge for fifteen (15) minutes.
• Remove the chicken from the bag and place it on a baking sheet lined with parchment paper or aluminum foil brushed with a tablespoon of cooking oil.
• Arrange the chicken on the pan and place it in the oven for 30 minutes; depending on the size of the breasts, check for doneness using an instant-read thermometer. The internal temperature of the chicken should be 165 degrees.
• Remove the chicken from the baking sheet and place it in a bowl.
• Use two forks to shred the chicken breast, and drizzle any pan drippings over the shredded chicken.
• Saute your sliced onions, green peppers, and mushrooms until tender.
• Assemble your sandwiches by layering the shredded chicken on the bottom of a toasted croissant, add the sautéed vegetables, and cheese sauce, then the top of the croissant. 

Directions for Cheese Sauce:

• Melt the butter in a skillet over medium-high heat and stir in the flour.
• Whisk until the butter and flour are fully combined into rue.
• Add the whole milk and continue until the milk is lump-free.
• Adjust the heat to low.
• Add the shredded mild cheddar cheese, and keep whisking until the cheese sauce is smooth.
• Stir in the fresh chopped dill.
• Serve warm.