Categories: Sandwiches

Ingredients

• 1 1/4 lbs. chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper, divided
• 2 tbsp. olive oil
• 1 medium yellow bell pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tsp chopped fresh oregano, plus more for garnish
• 1/4 tsp crushed red pepper
• 1/3 cup dry red wine
• 15 oz. can diced tomatoes
• 6 hoagie rolls, split and toasted
• 3/4 cup shredded Romano cheese

Directions

1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once or twice, until browned on both sides, about 8 minutes. Transfer to a plate.

2. Add bell pepper and onion to the pan; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic, oregano and crushed red pepper; cook, stirring, until fragrant, about 1 minute. Add wine and cook, scraping up any browned bits, until most of the wine is reduced, about 1 minute. Add tomatoes and the chicken. Reduce heat to maintain a simmer, cover and cook until the chicken is tender and cooked through, about 15 minutes.

3. Remove from heat. Using 2 forks, shred the chicken into large pieces. Divide the chicken mixture among hoagie rolls and top with cheese and more oregano.

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