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chicken extra-virgin olive oil grill seasoning blend rolls garlic pepper portobello mushroom caps green bell pepper onion oregano red wine tomatoes flat leaf deli
Viewed: 41 - Published at: 3 years agoIngredients
- 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
Method
- 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.
