Chicken Cacciatore Sub Melt |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have been making this sub for about 5 years. I was watching Rachel Ray's 30 minute meals and tried this out. It is a fairly easy recipe, with simple ingredients and the taste is excellent. Ingredients:
4 boneless skinless chicken breasts, 6 to 8 ounce |
2 tablespoons extra virgin olive oil |
mccormick grill seasoning or salt and pepper, to taste |
4 italian rolls |
2 cracked garlic cloves |
1 teaspoon crushed red pepper flakes |
2 large sliced portabella mushrooms |
1 sliced green bell pepper |
1 large sliced white onion |
1 teaspoon dried oregano |
1/2 cup dry red wine |
1 (14 ounce) can crushed tomatoes |
2 -3 tablespoons chopped flat leaf parsley |
1/3 lb sliced provolone cheese |
Directions:
1. Slice the chicken into small strips.
2. Heat a large skillet.
3. Lightly coat the chicken in extra vigin olive oil, to sprinkle the seaoning/ salt pepper.
4. Cook the chicken for 6 minutes on both sides.
5. Heat oven and lightly toast the rolls
6. In a second large skillet with medium high heat.
7. Add the ingredients: 2 tablespoons oil, garlic, crushed red pepper flakes,.
8. mushrooms, peppers, onions and oregano.
9. Saute the vegetables,lightly season them with salt and pepper.
10. Cook 5 minutes, then add to the skillet the wine or stock.
11. Make sure to scrape the pan to loosen anything that may be stuck.
12. Add the tomatoes and parsley to the Skillet.
13. Place both the chicken and the Vegetables on the sub roll.
14. Cover with a piece of provolone cheese.
15. Place the sub back in the oven until cheese is melted.
16. Serve.
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