Chicken Philly Sandwiches
Succulent spiced chicken, melted provolone cheese and colorful vegetables are served in warm toasted sandwich rolls. These chicken Philly sandwiches are so good.
Servings: 4
Ingredients
- 4 sandwich rolls sturdy hoagie rolls or similar
- 1 Pound chicken breast boneless and skinless, thinly sliced across the grain
- 8 Ounces white mushrooms thinly sliced
- 1 onion large white, thinly sliced
- 2 bell peppers thinly sliced
- 2 Tablespoons olive oil
- ½ Teaspoon kosher salt
- ¼ Teaspoon black pepper
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- ½ Teaspoon Italian seasoning
- 8 Slices provolone cheese
Instructions
- Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the chicken breast, kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning. Cook the chicken until fully cooked through, about 5 minutes. Remove the chicken from the pan and set aside.
- Add the remaining olive oil to the pan with the sliced onions. Season the onions with a small pinch of salt, and sauté for 5 or 6 minutes, until softened and golden.
- Add the mushrooms and cook for 2 or 3 minutes, until just starting to soften. Add the sliced bell peppers and another small pinch of salt, and cook for 2 or 3 more minutes, until the peppers are crisp-tender.
- Add the cooked chicken back to the pan and stir the vegetables and chicken together. Move the pan off the heat while you toast the rolls.
- Open the rolls and place each roll on a baking sheet topped with a rack. Top each roll with two slices of cheese, and place under the broiler for 1 or 2 minutes until the cheese is melted.
- Top each roll with the chicken and veggie mixture and serve immediately.
Notes
Crisp peppers: If you prefer your peppers crisp rather than soft, add them to the skillet at the same time as adding the onions.
Extra filling: Depending on the size of your rolls, you might have some of the chicken, peppers and onions mixture left over. You can enjoy this as a salad topping the following day or enjoy it in a wrap.
Cut across the grain: Cut the chicken across the middle (across the grain) rather than lengthways. It comes out more tender this way.
Extra filling: Depending on the size of your rolls, you might have some of the chicken, peppers and onions mixture left over. You can enjoy this as a salad topping the following day or enjoy it in a wrap.
Cut across the grain: Cut the chicken across the middle (across the grain) rather than lengthways. It comes out more tender this way.
Nutrition
Calories: 534kcal | Carbohydrates: 40g | Protein: 42g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 1016mg | Potassium: 891mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2237IU | Vitamin C: 81mg | Calcium: 365mg | Iron: 3mg
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