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Category: Sandwiches
Prep Time: Cook Time: Total Time:
4 boneless skinless chicken breasts
Extra-virgin olive oil for drizzling plus 2 tbsp
1/2 tsp salt
1 tsp freshly ground black pepper
4 sub rolls split
2 cloves garlic cracked away from skins
1 tsp red crushed pepper flakes
2 large portobello mushroom caps sliced
1 green bell pepper seeded and sliced
1 large white onion skilled and sliced
1 tsp dried oregano
1/2 cup dry red wine
14 oz can crushed tomatoes
3 tbsp chopped flat-leaf parsley
1/3 pound deli sliced provolone
Heat a grill pan or large skillet. Drizzle chicken with oil to cover and season with salt and pepper. Grill or pan fry for 6 minutes on each side. Heat broiler then lightly toast rolls on cookie sheet and remove. Heat a large skillet over medium high heat. Add 2 tbsp oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes then deglaze the pan with wine. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with
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CHICKEN CACCIATORE SUBS
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
4 boneless skinless chicken breasts
Extra-virgin olive oil for drizzling plus 2 tbsp
1/2 tsp salt
1 tsp freshly ground black pepper
4 sub rolls split
2 cloves garlic cracked away from skins
1 tsp red crushed pepper flakes
2 large portobello mushroom caps sliced
1 green bell pepper seeded and sliced
1 large white onion skilled and sliced
1 tsp dried oregano
1/2 cup dry red wine
14 oz can crushed tomatoes
3 tbsp chopped flat-leaf parsley
1/3 pound deli sliced provolone
Heat a grill pan or large skillet. Drizzle chicken with oil to cover and season with salt and pepper. Grill or pan fry for 6 minutes on each side. Heat broiler then lightly toast rolls on cookie sheet and remove. Heat a large skillet over medium high heat. Add 2 tbsp oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes then deglaze the pan with wine. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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