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Chicken Cheesesteaks w/ Peppers

1 pound chicken cutlets

2 tablespoons vegetable oil

coarse salt and ground pepper

2 mixed bell peppers (ribs and seeds removed), thinly sliced

1 large red onion, halved and thinly sliced

4 garlic cloves, thinly sliced

6 ounces sliced provolone cheese

4 soft hoagie rolls, split lengthwise

1/4 cup mayonnaise

 

 

Heat broiler, with rack set 4 inches from heat.  On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper.  Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes.  Transfer to a cutting board (reserve baking sheet); let cool, and thinly slice.  Set chicken aside.

 

On baking sheet, toss together peppers, onion, garlic, and remaining tablespoon oil.  Broil, tossing occasionally, until crisp-tender and slightly charred.  8 to 10 minutes; season with salt and pepper.  Add chicken to broiled vegetables; toss, and spread in a single layer.  

 

Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minute.  Scoop out most of the doughy center from both halves of rolls; discard.  Spread rolls with mayonnaise; fill with chicken and vegetables.  Serve immediately.

 

Notes:  I use several garlic cloves and Asiago Cheese bagels instead of hoagie rolls. 

 

Recipe from:  Martha Stewart - Everyday Food #56