Thursday, October 7, 2010

Chicken Cacciatore Subs

I don't know about you, but every once in awhile I will get a craving for a good sandwich.  It doesn't happen often--both that I crave a sandwich or get a good one.  But...this one is both.  I love the fact that this one is chock-full of good veggies and chicken and is very low on the "unhealthy" part of sandwiches which usually make them good.  These subs are perfect for a casual family movie night or quick to pull together after an afternoon at the park.  I served them with oven-roasted sweet potato fries.  Yum.

Chicken Cacciatore Subs
Source: Rachael Ray

4 boneless, skinless chicken breasts
olive oil
salt and pepper
4 sub rolls, split
2 cloves garlic, cracked away from skin
1 tsp. red pepper flakes
4 oz. fresh mushrooms, sliced
1 green bell pepper, seeded and sliced
1 large onion, sliced
1 tsp. dried oregano
1/2 cup dry red wine (or chicken stock)
1 can diced tomatoes
2 tbl. fresh parsley, chopped
1/3 pound sliced provolone cheese

Heat grill pan or large skillet.  Drizzle chicken with olive oil and season with salt and pepper.  Cook six minutes on each side, until browned and no longer pink on the inside.  Remove to a warm plate and cover.

Heat broiler, lighly toast rolls on cookie sheet and remove.

Heat a large skillet over medium-high heat.  Add olive oil, garlic, crushed red pepper flakses, mushrooms, peppers, onions, and oregano.  Saute veggies and season with salt and pepper.  Cook five 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 spatuala.  Add tomatoes and parsley. 

Slice chicken breasts on the angle and add to the veggie pan.  Pile chicken and veggies onto the sub rolls, top with sliced provolone, and melt cheese under hot broiler. 

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