Chicken Cacciatore Subs
Serve this Italian classic as a sandwich by stuffing toasted sub rolls with grilled chicken, sauteed veggies and a zesty red sauce. A few slices of provolone, melted under the broiler, will put these subs over the edge.
Dovetailing Tip: Use the 4 chicken breasts that you cooked on day one for todays sandwiches.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 pieces | boneless skinless chicken breasts, 6 to 8 ounces each |
| extra-virgin olive oil, for drizzling, plus 2 tablespoons | |
| grill seasoning blend, or salt and pepper | |
| 4 | sub rolls, split |
| 2 cloves | garlic, cracked away from skins |
| 1 teaspoon | red crushed pepper flakes |
| 2 | large portobello mushroom caps, sliced |
| 1 | green bell pepper, seeded and sliced |
| 1 | large onion, white or brown skinned, sliced |
| 1 teaspoon | dried oregano, 1/3 palm full |
| 1/2 cup | dry red wine or stock -- chicken or beef flavor |
| 1 | (14-ounce) can, crushed tomato |
| 2 to 3 | tablespoons chopped flat-leaf parsley |
| 1/3 pound | deli sliced provolone |
Directions:
Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side.
Heat broiler, lightly toast rolls on cookie sheet and remove.
Heat a large skillet over medium high heat. Add 2 tablespoons 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 or stock. 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 sliced provolone. Melt cheese under hot broiler. Serve.
Source: foodnetwork.com
