Wednesday, August 26, 2009

Chicken Philly Fun!

I love chicken philly sandwiches and they are so hard to find in restaurants. Why not make my own? I found this recipe from Cooking Light and had to try it.
*See my notes on the final outcome at the end.


4 servings (serving size: 1 sandwich)


  • 2 teaspoons olive oil
  • 3/4 pound skinless, boneless chicken breast, cut into (1-inch-thick) strips
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup red bell pepper strips
  • 1 cup green bell pepper strips
  • 1 cup vertically sliced onion
  • 1 1/2 teaspoons white wine vinegar
  • 1/8 teaspoon salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon hot pepper sauce
  • 4 (3-ounce) submarine rolls (such as Cobblestone Mill brand)
  • 4 (1-ounce) slices provolone cheese


Heat oil in a medium nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/8 teaspoon salt and black pepper. Sauté 5 minutes or until chicken is done. Remove chicken from pan. Add red bell pepper and next 5 ingredients (red bell pepper through garlic) to pan; sauté 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat.

Slice each roll in half horizontally, cutting to, but not through, other side. Place 1 cheese slice and 1 cup chicken mixture on bottom half of each roll, and gently press roll halves together.

Heat a large nonstick skillet over medium heat; add 2 sandwiches. Place a cast-iron or heavy skillet on top of sandwiches; press gently to flatten. Cook 4 minutes on each side or until cheese melts and bread is toasted (leave skillet on sandwiches while they cook). Repeat with remaining sandwiches.

Nutritional Information

Calories: 490 (28% from fat)
Fat: 15.4g (sat 6.5g,mono 6.2g,poly 1.5g)
My notes:
-The sandwich could use a little more flavor. Next time I'm going to double the amount of spices and add carmelized onions.

1 comment :

  1. I love chicken phillies! I might have to make this sometime this week!


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