Description
30-minute chicken and peppers piled into soft rolls and topped with provolone cheese.
Ingredients
- 1 pound Boneless, Skinless Chicken Breasts
- 3 whole Bell Peppers
- 1 Tablespoon Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- ½ Tablespoons Apple Cider Vinegar
- 2 Tablespoons Butter
- 8 whole Top-sliced Hot Dog Buns
- 8 slices Provolone Cheese
Preparation
Slice chicken breasts in half horizontally to make thin pieces. Slice each of the pieces into thin strips (about ½ inch). Slice long ones in half so all strips are approximately the same length.
For the bell peppers, slice off the tops and bottoms and remove the seeds and white ribs from inside. Slice each pepper down one side to open it up. Slice each pepper into strips.
Heat olive oil in a large skillet over medium heat. Add chicken breast strips and cook them until they are no longer pink on the outside, about 5 minutes or so. Add bell pepper strips and toss it all together and let it cook for another few minutes until bell peppers start to soften. Add garlic powder, Italian seasoning, salt and pepper and the apple cider vinegar. Stir everything together and let it cook for another 5 minutes. Add butter, stir again until melted and turn off heat.
Turn oven to broil. Place hot dog buns on a baking sheet. Line each bun with a slice of cheese. Pile some of the chicken and peppers into each bun and top each with another slice of cheese. Place the baking sheet under the broiler until the cheese starts to bubble on top. Remove the pan from the oven and serve.
