Chicken Philly Sandwich

As you may or may not know, I am currently in culinary school and in culinary school, you start with the basics. I was so excited after learning how to properly julienne an onion in class yesterday (Yes, I know I am a NERD), that I rushed home to make dinner because I wanted to practice my new mad knife skills. Now, it was late and my husband was hungry so I needed something that I could practice on that wouldn’t take too long. This sandwich was the ticket. These turned out amazing! I didn’t have any hoagie or sub rolls, so I used what I had in the fridge. Which turned out great, because they were easy to eat and don’t have as much bread (not that I am into low carb, it’s more like why fill up on the bread, when you can fill up on the good stuff?).

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Chicken Philly Sandwiches

Vegetables
1 large bell pepper cut into thin strips
1 large yellow onion cut into thin strips
1 cup of mushrooms cut into strips
2 teaspoons olive oil
1 teaspoon kosher salt
2 teaspoons Mrs. Dash
1 teaspoon garlic powder

Chicken
1lb boneless skinless chicken breasts sliced into thin strips
1 tablespoon of olive oil
2 1/2 teaspoons salt
1/2 teaspoon cracked pepper
1 Tablespoon Mrs. dash
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper
1/2 teaspoon blackening seasoning

6 Rolls, split and toasted
6 slices of provolone cheese

Directions

Cut chicken into thin strips, sprinkle with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add chicken to pan, don’t stir the chicken at first, allow a few minutes to let the chicken become golden brown. Stir in Mrs. Dash, garlic powder, Italian seasoning, blackening seasoning and crushed red pepper (omit if you don’t like a little spice). Stir to coat chicken with the spices and allow to finish cooking for 3-4 more minutes until chicken is brown and cooked through. Remove chicken from the pan to a plate. Add 2 more teaspoons of olive oil to pan, and add onions, mushrooms and peppers along with the salt, pepper and Mrs. Dash. Reduce heat to medium, and cook until onions are peppers become tender. Add chicken back to the pan and stir to combine.
To serve: Pile the chicken and vegetable mixture high on a toasted bun and top with sliced provolone cheese, you can pop the sandwiches under the broiler for a minute to melt the cheese or you can just top it with the bun and let the heat of the chicken melt the cheese.
Either way, it should be eaten and eaten as soon as possible.

Enjoy!

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