| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 5 or 6 boneless, skinless chicken breasts (about 2 pounds)
- 2 tablespoons vegetable oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon granulated garlic
- Kosher salt and freshly ground black pepper
- Olive oil
- 1 medium yellow onion, sliced
- 1/4 teaspoon dried thyme
- 2 cups sliced button mushrooms
- 1 cup mayonnaise
- 1 chipotle chile in adobo, plus 1/4 teaspoon sauce from the can
- 4 loaves crusty French bread, split and toasted
- 8 slices provolone cheese
Instructions
- Preheat oven to 350 degrees F.
- On a baking sheet, rub the chicken breasts with the vegetable oil and sprinkle with the basil, oregano, granulated garlic and 1/4 teaspoon each salt and pepper. Bake until the breasts reach an internal temperature of 160 degrees F on an instant-read thermometer, about 20 minutes. Let cool.
- Meanwhile, heat 3 tablespoons olive oil in a saute pan over medium-high heat. When hot, add the onions, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring often, until the onions are caramelized, 8 to 10 minutes.
- In a separate saute pan, heat another 3 tablespoons olive oil. When hot, add the mushrooms and 1/2 teaspoon each salt and pepper. Saute for 7 minutes.
- Pulse the mayonnaise with the chipotle and sauce in a food processor until blended.
- Slice the cooled chicken breasts as thinly as possible.
- On a baking sheet, make four piles of chicken, caramelized onions and mushrooms. Top each pile with 2 slices of provolone and place in the oven until melted. Transfer the stacks to the toasted bread and top with chipotle mayonnaise.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1863 |
| Total Fat | 90 g |
| Saturated Fat | 21 g |
| Carbohydrates | 163 g |
| Dietary Fiber | 8 g |
| Sugar | 17 g |
| Protein | 99 g |
| Cholesterol | 227 mg |
| Sodium | 2950 mg |
Reviews
We liked this but found this difficult to eat. You have to slice chicken very thin. I’ll shred the chicken in the future.
Tastes just like the restaurant and the sauce is amazing! I would definitely suggest before you put the bread in the oven, put garlic and butter on the bread.
Pretty straightforward and easy to assemble. Just be sure to cut the chicken VERY THIN because you are essentially making a Philly Cheesesteak. If you don’t like heat, leave out the chipotle mayo. Also, look for a thin French bread, otherwise your sandwich will be too much bread.
Made it because I had all the ingredients, except for mushrooms and French bread, but I substituted a Kaiser roll.
I devoured it, literally. I’m glad I made 2.
Well done Chef.
Made this for the family tonight it was a huge hit! Will definitely make again.