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Artisan Chicken Phylly Sandwich



WHAT YOU NEED:

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 red onion, halved and sliced

1 medium sweet red pepper, julienned

1 medium sweet orange or yellow pepper, julienned

1 sliced jalapeño-seeds taken out

1 cut shredded cheddar & pepper jack cheese

4 whole wheat hoagie buns, split and warmed


DIRECTIONS:

In a large skillet, sauté chicken in oil until no longer pink; sprinkle with salt and pepper. Remove and set aside. In the same skillet, sauté onion, sweet peppers and jalapeño 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. Yield: 4 servings.

This is one of my favorite recipes, one that I developed over many years. I wanted to create an explosive flavor and a twist on an old favorite - I wanted to keep the same great taste as the beef phylly but wanted to create a fresh and lighter sandwich with a different robust flavor.

Serve it with a nice dark beer or a pinot grigio. You will love this sandwich.


Recipe provided by The Artisan Kitchen and Cafe

865 Marina Bay Parkway, Suite 33, Richmond, CA 94804

www.artisankitchenandcafe.com

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