CHICKEN PHILLY SANDWICH RECIPE RECIPES

CHICKEN PHILLY SANDWICHES RECIPE: HOW TO MAKE IT

Chicken Philly Sandwiches Recipe: How to Make It image

A Philly cheesesteak sandwich is a wonderful thing if you don't focus on the nutritional downside. Preserve the flavor of a Philly sandwich but replace the steak with chicken for a healthier outcome. For added nutritional benefit, choose colorful red and orange sweet peppers. —Shelly Epley, Thornton, Colorado

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/2 pound boneless skinless chicken breasts, cut into strips
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 large onion, halved and sliced
1 medium sweet red pepper, julienned
1 medium sweet orange or yellow pepper, julienned
6 slices provolone cheese, cut into strips
4 whole wheat hoagie buns, split and warmed

Steps:

In a large skillet, saute chicken in oil until no longer pink; sprinkle with salt and pepper. Remove and set aside. In the same skillet, saute onion and sweet peppers until crisp-tender., Return chicken to the pan. Reduce heat to medium. Add cheese. Cook and stir for 1-2 minutes or until cheese is melted. Serve on buns.

Nutrition Facts : Calories 467 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 986mg sodium, CarbohydrateContent 55g carbohydrate (12g sugars, FiberContent 9g fiber), ProteinContent 28g protein.

CHICKEN PHILLY SANDWICHES RECIPE | MYRECIPES

Chicken Philly Sandwiches Recipe | MyRecipes image

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.

Provided by David Bonom

Yield 4 servings (serving size: 1 sandwich)

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
¾ pound skinless, boneless chicken breast, cut into (1-inch-thick) strips
? teaspoon salt
? teaspoon freshly ground black pepper
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup vertically sliced onion
1?½ teaspoons white wine vinegar
? teaspoon salt
2 garlic cloves, minced
½ teaspoon hot pepper sauce
4 (3-ounce) submarine rolls (such as Cobblestone Mill brand)
4 (1-ounce) slices provolone cheese

Steps:

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.
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.
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.

Nutrition Facts : Calories 490 calories, CarbohydrateContent 51.3 g, CholesterolContent 69 mg, FatContent 15.4 g, FiberContent 4.2 g, ProteinContent 35.2 g, SaturatedFatContent 6.5 g, SodiumContent 945 mg

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