Chicken Cheesesteaks

Photo: Leo Gong; Styling: Karen Shinto
Cheesy chicken sandwiches get a kick from a bit of cayenne. If you prefer an even more robust flavor, spread the rolls with a mixture of Dijon mustard and chili paste.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 653
Caloriesfromfat 45 %
Protein 50 g
Fat 33 g
Satfat 11 g
Carbohydrate 38 g
Fiber 3.3 g
Sodium 864 mg
Cholesterol 127 mg

Ingredients

1/4 cup olive oil
2 boned, skinned chicken breast halves (1 lb.), sliced
1 cup sliced mushrooms
1 cup sliced onion
1 cup sliced green bell pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cayenne
2 teaspoons butter
4 submarine or French bread rolls, split
4 romaine lettuce leaves
1 cup shredded jack cheese

Preparation

1. Preheat oven to 350°. Heat oil in a large frying pan over high heat. Add chicken, mushrooms, onion, bell pepper, and seasonings and cook until chicken is browned and no longer pink inside, 6 minutes.

2. Spread 1/2 tsp. butter inside each roll and toast rolls, opened up, in oven on a baking sheet for about 4 minutes. Lay 1 lettuce leaf in each roll. Sprinkle cheese over lettuce, then divide chicken mixture among rolls. Serve with potato chips.

Note: Nutritional analysis is per serving.

Note:

Dianne Krahenbuhl, Santa Barbara,

July 2010