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extra-virgin olive oil extra-virgin olive oil chicken breasts submarine rolls garlic red pepper portabella mushroom caps green bell pepper onion oregano salt fresh ground black pepper dry red wine tomatoes parsley Provolone cheese
Viewed: 118 - Published at: 7 years agoIngredients
- 2 tablespoons extra virgin olive oil, plus more
- extra virgin olive oil, for drizzling
- 4 (6 ounce) boneless skinless chicken breasts
- McCormick's Montreal Brand steak seasoning
- 4 submarine rolls, split
- 2 garlic cloves, cracked away from skins
- 1 teaspoon crushed red pepper flakes
- 2 large portabella mushroom caps, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 1 teaspoon dried oregano
- salt
- fresh ground black pepper
- 1/2 cup dry red wine
- 1 (14 ounce) can crushed tomatoes
- 2 -3 tablespoons chopped fresh flat-leaf parsley
- 1/3 lb sliced provolone cheese
Method
- Heat a grill pan or large skillet over medium to med-high heat.
- Drizzle olive oil on chicken, making sure it is coated; season chicken with steak seasoning.
- Grill or pan-fry 6 minutes on each side; set aside.
- Preheat broiler; place rolls on cookie sheet; lightly toast them under the broiler; remove but leave the broiler on.
- Heat a large skillet over med-high heat; add 2 tablespoons olive oil, the garlic, red pepper flakes, mushrooms, bell peppers, onions, and oregano.
- Stir/saute vegetables and season with salt/pepper; cook 5 minutes, then add wine.
- Scrape up tasty browned bits off the bottom of the pan with a wooden spoon or heat-safe spatula.
- Add in tomatoes and parsley.
- Slice chicken breasts on an angle and set into sauce.
- Pile chicken and veggies into sub rolls; cover with sliced provolone.
- Place sandwiches on cookie sheet and melt cheese under broiler; serve and prepare to get messy.
