FOODIË : CHICKEN PHILLY CHEESE

INGREDIENTS: OLIVE OIL. 1 BELL PEPPER SLICED . 1 MEDIUM ONION SLICED.  2 HOAGIE ROLLS SLICED OPEN . CHICKEN TENDERLOIN (1 LB) . 1 TSP CUMIN . 1 TSP GARLIC POWDER . 1 TSP ONION POWDER .  1 SMALL JALAPEÑO PEPPER DICED. 4 SLICES PROVOLONE CHEESE

 Add 1 tablespoon of olive oil to a sauce pan over medium heat (oil should shimmer and coat pan easily once warm)

Sauté bell peppers and onions until caramelized.

Remove the sautéed  veggies  and  place your split hoagie rolls face down in the pan to toast (be careful not to burn the buns add as little as 1/2 teaspoon of olive oil if needed).

Remove the toasted buns and add 1teaspoon of olive oil to the pan. Add the chicken tenderloin and season with the cumin, garlic powder and onion powder.

Sauté chicken til thoroughly cooked (6-8 minutes) Add 1 tablespoon of water to the pan. 

Add jalapeños to pan with chicken and sauté until soft

Using a fork or your spatula, shred chicken or roughly chop into pieces. Add sautéed bell peppers and onions to the chicken and combine.

Place provolone cheese on top of your chicken and melt over low heat ( you can also turn off the heat and place a lid on the pan) 

     

Add condiments to your toasted bread. 

I love to use Duke's Mayo and Yellow Mustard!

Fill your hoagie buns with you chicken and cheese and try to save onë for lunch!

CHICKEN PHILLY

INGREDIENTS:

Olive Oil

1 bell pepper, sliced

1 medium onion, sliced

2 hoagie rolls, sliced open

1 pound chicken tenderloin

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 small jalapeño, thinly sliced

1.   Add 1 tablespoon of olive oil to a sauce pan over medium heat (oil should shimmer and coat pan easily once warm)

2.   Sauté bell peppers and onions until caramelized.

3.   Remove the sautéed veggies and place your Hoagie Rolls face down in the pan to toast (be careful not to burn the buns, add as little as 1/2 teaspoon. of olive oil if needed).

4.   Remove the toasted buns and add 1 teaspoon of olive oil to the pan. Add the chicken tenderloin and season with the cumin, garlic powder and onion powder.

5.   Sauté chicken until thoroughly cooked (6-8 minutes) Add 1tablespoon of water to the pan.

6.   Add jalapeños to pan with chicken and sauté until soft

7.   Using a fork or your spatula, shred chicken or roughly chop into pieces. Add sautéed bell peppers and onions to the chicken and combine.

8.   Place provolone cheese on top of your chicken and melt over low heat ( you can also turn off the heat and place a lid on the pan) 

9.   Add condiments to your toasted bread. I love to use Duke's Mayo and Yellow Mustard!

10. Fill your hoagie buns with chicken and try to save onë for lunch!