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Buffalo Chicken Cheesesteak Sandwich
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Serves 4
Everything you love about the classic sandwich, but with chicken.
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Ingredients:
4 hoagie rolls
3 tablespoons unsalted butter, more for rolls
1/2 teaspoon garlic powder, more for rolls
1 lb chicken breast, sliced thin
1/2 teaspoon kosher salt
1 jalapenos, chopped
1/2 yellow onion, sliced
1/3 cup hot sauce
4 slices Provolone cheese
Directions:
Preheat your oven to 400° F.
Split open the hoagie rolls and spread butter on the interior. Generously sprinkle garlic powder over the butter. Arrange rolls on a baking sheet. Place in the oven and bake for 5 minutes.
Place sliced chicken into a mixing bowl and sprinkle with the garlic powder and kosher salt. Toss until chicken is coated. Set aside.
Bring a large skillet to medium-high heat. Melt two tablespoons of butter in the skillet then add the jalapenos and yellow onion, saute for 8 minutes. Transfer to a bowl, cover, and set aside.
Increase the heat to high on the skillet and then add the chicken. Cook for 5-minutes, until slightly browned and cooked through.
Reduce heat to medium, add the remaining tablespoon of butter and hot sauce to the skillet. Stir until chicken is well coated.
Separate the chicken into four portions. Place provolone slices on top the chicken. Allow the cheese to melt.
Transfer each portion of chicken to a hoagie roll. Top with a generous amount of the onion-jalapeno mixture and enjoy!
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Buffalo Chicken Cheesesteak Sandwich
Serves 4
Ingredients:
4 hoagie rolls
3 tablespoons unsalted butter, more for rolls
1/2 teaspoon garlic powder, more for rolls
1 lb chicken breast, sliced thin
1/2 teaspoon kosher salt
1 jalapenos, chopped
1/2 yellow onion, sliced
1/3 cup hot sauce
4 slices Provolone cheese
Directions:
Preheat your oven to 400° F.
Split open the hoagie rolls and spread butter on the interior. Generously sprinkle garlic powder over the butter. Arrange rolls on a baking sheet. Place in the oven and bake for 5 minutes.
Place sliced chicken into a mixing bowl and sprinkle with the garlic powder and kosher salt. Toss until chicken is coated. Set aside.
Bring a large skillet to medium-high heat. Melt two tablespoons of butter in the skillet then add the jalapenos and yellow onion, saute for 8 minutes. Transfer to a bowl, cover, and set aside.
Increase the heat to high on the skillet and then add the chicken. Cook for 5-minutes, until slightly browned and cooked through.
Reduce heat to medium, add the remaining tablespoon of butter and hot sauce to the skillet. Stir until chicken is well coated.
Separate the chicken into four portions. Place provolone slices on top the chicken. Allow the cheese to melt.
Transfer each portion of chicken to a hoagie roll. Top with a generous amount of the onion-jalapeno mixture and enjoy!
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