Have you ever had an excess of a couple particular foods and you're thinking, "What the heck am I going to do with all of this?!" Well, I had a couple bags of frozen chicken breasts and a huge bag of green bell peppers, which I rarely even eat! So, when life hands you chicken and green peppers, you make Chicken Philly Sandwiches!
I made the topping and had everyone put their amount on their choice of hoagie or roll. I then put on their choice of cheese and put it under the broiler.
When it came out toastie and ready to eat, everyone put on more toppings (lettuce, tomatoes, pickles, etc.). Maybe it's not traditional, but it used up my extras! I paired it with a salad and fruit. MAKE THIS! Recipe and image taken from hardware forums.
- 1Tbsp butter (real butter, not margarine)
- 2Tbsp olive oil (preferably extra virgin)
- 1 white onion, 1/2 diced, 1/2 sliced
- 2 bell peppers (preferably green), sliced
- 2 cloves garlic, finely minced
- Dash of salt
- Generous dash of ground black pepper (fresh ground for best results)
- Liberal dash of crushed red pepper (to taste)
- 2tsp cayenne pepper, fine ground
- 12Tbsp Worcestershire sauce (or to taste, but don't leave it out)
- 20oz chicken breast, chopped
- 16oz portobello mushrooms, chopped
- 8 slices cheese (preferably Swiss, Muenster or similar)
- 4 French sandwich rolls (wheat or other hearty bread recommended)
In a large skillet or griddle, melt butter in olive oil, topping with black pepper. Once melted add chicken, bell pepper, and Worcestershire sauce. Let simmer, stirring occasionally until bellpepper is slightly pliable.
Add the mushrooms and onions. Top with the garlic, crushed & ground red pepper, and salt. Continue to simmer until all the liquid has evaporated from the pan, stirring sparingly. We want caramelization here, so slow & heavy browning should be encouraged. Be sure to scrape the caramelized goodness off the bottom of the skillet occasionally, mixing with the rest of the ingredients; this is a source of much of the Philly's savory flavor.
When the mushrooms and onions begin to caramelize, make sure that the chicken's juices are running clear (no blood; raw chicken is no good). Turn down (or off) the heat to the skillet, then lightly toast the bread either on the skillet or in a toaster oven. If you choose to toast the bread on the skillet, you may want to add a small amount of extra butter to the skillet first. Add 1 slice of cheese per half to each hot bread roll.