Ingredients
¼cupcanola oil
kosher salt and freshly ground black pepper
2chicken breasts,butterflied, boneless, skinless
1large yellow onion,sliced
1green bell pepper,sliced
2clovesgarlic,minced
8slicesbacon,cooked crisp
¼tspcayenne powder
8slicesprovolone
mayonnaise
4hoagie rolls,sliced almost all the way through and lightly toasted
hot chopped peppers
lettuce
tomato
Preparation
Add the canola oil to a heavy-bottomed skillet and heat on high.
Season the chicken with kosher salt and pepper to taste, then add to the skillet and cook until browned on both sides.
Remove the chicken from the pan and add the onions and bell peppers.
Sauté for 3 to 5 minutes or until slightly browned and softened.
Add in the garlic and cayenne pepper and cook for an additional 30 seconds while stirring.
Turn off the heat under the pan and chop the chicken into thin ½ inch strips.
Add the chicken and bacon into the pan and stir to combine all the ingredients.
Onto each roll spread mayonnaise, hot peppers, lettuce and tomato to taste.
Add the provolone slice to cover both sides (to create a pocket for the chicken to sit in) and put ¼ of the filling inside each roll.
