Pan-Sautéed Philly Chicken Sandwiches
Ingredients
- 2 Pounds Chicken breast or thighs, trimmed of fat
- 6 hoagies rolls sliced in half (but not all the way through)
- 8 slices provolone cheese
- 8 mushrooms, sliced
- 1 large bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- salt and pepper to taste
- 2 tablespoons extra-virgin olive oil,
Notes
Heat oil over medium heat. Add bell peppers, mushrooms, and onions and season with salt and pepper. Saute, stirring often, until caramelized, about 10 minutes.
Toss Chicken in Italian seasonings and olive oil. Remove peppers, mushrooms, and onions from skillet and set aside.
Return veggies to skillet and blanket chicken with provolone and cook, covered, until the cheese is melted, about 3 minutes. Divide mixture among hoagie rolls and serve.
Toss Chicken in Italian seasonings and olive oil. Remove peppers, mushrooms, and onions from skillet and set aside.
Return veggies to skillet and blanket chicken with provolone and cook, covered, until the cheese is melted, about 3 minutes. Divide mixture among hoagie rolls and serve.
