| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 pieces boneless skinless chicken breast, 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 tomatoes
- 2 to 3 tablespoons chopped flat-leaf parsley
- 1/3 pound deli sliced provolone
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 696 |
| Total Fat | 25 g |
| Saturated Fat | 9 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 63 g |
| Cholesterol | 171 mg |
| Sodium | 922 mg |
Reviews
For every recipe, especially if you like to cook, you know how much and how less to add for your recipe, as always you can add whatever suits your fancy to any recipe, that’s what you call putting your on spin on it, making it your own
So delicious and easy peesy.
The Food Network plays too large of a role in encouraging people to cook and enjoy food not to include nutritional information for ALL of their recipes. Other companies and magazines are providing this service to their readers on a regular basis. For a company who has played such a lead role in this industry, you should be ashamed. I keep looking for this to change, but I don’t see it on a consistent basis. It is very disappointing.
Pinch of cumin would do wonders for this otherwise bland mix. Black olives as well.
I made these for my boyfriend and his kids. Delicious! We will definitely make it again.
Very good!! And easy to make.
Whoa. These are SO good! I used sourdough sub bread and added Parmesan to the sauce… but that part was only because I’m not sure I “deglazed” the pan correctly and my sauce got way too thin. That being said, I just boiled the sauce a bit and added the cheese and it was perfect! This might be my favorite recipe I’ve tried.
Easy & quick recipe. Tasty. I may use this one again.
Love this recipe! It was so easy and quick and it’s also pretty cheap to make! I grilled the chicken on bbq which gave it great flavor. The only thing I’ll change next time is 1. I will slice the veggies rather than cut them in large chunks per my fiancé’s request. 2. I would probably use more crushed tomatoes. Maybe I just made a big batch and needed more, but I felt like I didn’t really taste the tomato at all. Also I didn’t need to deglaze the pan because I used a ceramic pan so nothing stuck to it. I did add some stock to water the tomatoes down. Other than that it was really tasty! The toasted bread and the cheese make this recipe!
Delicious and hearty take on an Italian classic!