These Chicken Philly Cheesesteaks are AMAZING!!! YES this IS on our meal plan and it is NOT a cheat!! The only problem, we should have doubled it, not enough for my hungry hubby!! Recipe courtesy of my fave–SkinnyTaste!!
Here’s what you’ll need:
10 oz. boneless skinless thin chicken breast cutlets
1/2 teaspoon garlic powder
1 teaspoon olive oil
1/2 medium bell pepper thinly sliced
1/2 large onion, halved and thinly sliced
8 oz. sliced mushrooms
4 slices reduced-fat provolone cheese
8 oz. whole wheat French bread, split horizontally and cut crosswise into 4 pieces
Freshly cracked black pepper
Preheat oven to 425 or the broiler to low
Season the chicken with garlic powder, 1/4 teaspoon salt and black pepper to taste. Heat skillet over high heat and spray with cooking oil, add half of the chicken. Make sure you don’t overcrowd the pan, cook until brown about 1 minute, turn chicken and cook other side for additional 1 minute. Transfer into large dish and repeat with remaining chicken.
Add 1/2 teaspoon of oil to the hot skillet. Add bell pepper, onion and season with a pinch of salt and black pepper. Cook 1 minute stir and then cook until onions are golden and browned about 4-5 minutes. Add to dish with chicken.
Reduce heat to medium and add remaining 1/2 teaspoon olive oil to skillet. Add mushrooms and season with 1/8 teaspoon of salt and a pinch of black pepper and cook until mushrooms are slightly browned, about 1-2 minutes. Turn the mushrooms over and cook another 1-2 minutes until soft and add to the dish of chicken, onions and peppers.
Divide the chicken and vegetables evenly among the halves of bread and top each with provolone cheese. Place sandwiches on baking sheet and cook in oven or broiler until cheese melts, 2-3 minutes. Remove & enjoy!!