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