Artisan Chicken Phylly Sandwich


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


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.