Categories: Chicken, Hot Sandwich, Main Dish, Rachael Ray

Ingredients

• 2 tablespoons extra virgin olive oil, plus more
• extra virgin olive oil, for drizzling
• 4 (6 ounce) boneless skinless chicken breasts
• McCormick's Montreal Brand steak seasoning
• 4 submarine rolls, split
• 2 garlic cloves, cracked away from skins
• 1 teaspoon crushed red pepper flakes
• 2 large portabella mushroom caps, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 1 teaspoon dried oregano
• salt
• fresh ground black pepper
• 1/2 cup dry red wine
• 1 (14 ounce) can crushed tomatoes
• 2 -3 tablespoons chopped fresh flat-leaf parsley
• 1/3 lb sliced provolone cheese

Directions

1. Heat a grill pan or large skillet over medium to med-high heat.

2. Drizzle olive oil on chicken, making sure it is coated; season chicken with steak seasoning.

3. Grill or pan-fry 6 minutes on each side; set aside.

4. Preheat broiler; place rolls on cookie sheet; lightly toast them under the broiler; remove but leave the broiler on.

5. Heat a large skillet over med-high heat; add 2 tablespoons olive oil, the garlic, red pepper flakes, mushrooms, bell peppers, onions, and oregano.

6. Stir/saute vegetables and season with salt/pepper; cook 5 minutes, then add wine.

7. Scrape up tasty browned bits off the bottom of the pan with a wooden spoon or heat-safe spatula.

8. Add in tomatoes and parsley.

9. Slice chicken breasts on an angle and set into sauce.

10. Pile chicken and veggies into sub rolls; cover with sliced provolone.

11. Place sandwiches on cookie sheet and melt cheese under broiler; serve and prepare to get messy.

Email to a friend | Print this recipe | Back