Chicken Philly Sandwiches

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin

Taking a cue from the classic Philly cheese steak, this recipe replaces the traditional beef with chicken but keeps the cheese and onion-bell pepper topping. Pressing the already-warm filling helps the cheese melt and binds the ingredients so they don't fall out as you enjoy the sandwich.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 490
  • Calories from fat: 28%
  • Fat: 15.4g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 35.2g
  • Carbohydrate: 51.3g
  • Fiber: 4.2g
  • Cholesterol: 69mg
  • Iron: 3.9mg
  • Sodium: 945mg
  • Calcium: 359mg

Ingredients

  • 2 teaspoons olive oil
  • 3/4 pound skinless, boneless chicken breast, cut into (1-inch-thick) strips
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup red bell pepper strips
  • 1 cup green bell pepper strips
  • 1 cup vertically sliced onion
  • 1 1/2 teaspoons white wine vinegar
  • 1/8 teaspoon salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon hot pepper sauce
  • 4 (3-ounce) submarine rolls (such as Cobblestone Mill brand)
  • 4 (1-ounce) slices provolone cheese

Preparation

  1. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/8 teaspoon salt and black pepper. Sauté 5 minutes or until chicken is done. Remove chicken from pan. Add red bell pepper and next 5 ingredients (red bell pepper through garlic) to pan; sauté 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat.
  2. Slice each roll in half horizontally, cutting to, but not through, other side. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.
  3. Heat a large nonstick skillet over medium heat; add 2 sandwiches. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Repeat with remaining sandwiches.
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