Best Chicken Sandwiches With White Onions And Peppers Recipes

CHICKEN 'N' PEPPER SUBS

Chicken 'n' Pepper Subs image

Judy White of Florien, Louisiana offers a twist on the classic Philly sandwich. Her delicious sub calls for tender chicken breast pieces smothered in onions and peppers. Topped with provolone and a mild pepper sauce, these terrific sandwiches are fun to share with a friend.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 boneless skinless chicken breast (6 ounces), cut into strips
1/8 teaspoon salt
Dash pepper
1 teaspoon olive oil
1/2 cup sliced sweet red pepper
1/2 cup sliced green pepper
1/2 cup sliced onion
3/4 teaspoon white wine vinegar
1 small garlic clove, minced
1/4 teaspoon hot pepper sauce
2 slices provolone cheese (1 ounce each)
2 submarine buns, split

Steps:

In a large skillet, saute the chicken, salt and pepper in oil until juices run clear. Remove and keep warm. In the same pan, saute the peppers, onion, vinegar and garlic until vegetables are tender. Stir in pepper sauce and chicken. , Place cheese on bun bottoms; top with chicken mixture. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Replace bun tops.

Nutrition Facts : Calories 622 calories, Fat 19g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1198mg sodium, Carbohydrate 74g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.

CHICKEN PHILLY CHEESE STEAK SANDWICH

Chicken Philly Cheese Steak Sandwich image

EASY Chicken Philly Cheesesteak Sandwich recipe. Thin slices of chicken sautéed with peppers, onions, and mushroom and loaded with cheese served with a hoagie roll.

Provided by Valentina's Corner

Categories sandwich

Time 20m

Number Of Ingredients 13

Ingredients

3/4 lb chicken breast boneless skinless, thin sliced
2 tsp oil
1 Tbsp unsalted butter
1/2 green pepper, thinly sliced
1/2 large onion, thinly sliced
6 oz mushrooms, sliced
1 garlic clove, minced
1 tsp salt
½ tsp ground black pepper
½ tsp ground paprika
4 oz provolone cheese, sliced
2 hoagie rolls (sandwich rolls)
mayo, optional

Steps:

Thinly slice the chicken breast. Slice the onion, mushrooms and cut green peppers into thin strands.
In a skillet, saute the mushrooms, peppers and onions with butter and oil until the vegetables are desired doneness. Remove from the skillet.
In the same skillet, saute chicken until cooked through. Add the vegetables back to the skillet.
Add the garlic and seasonings, cook until garlic is fragrant.
Top chicken and veggies with the cheese. Cover the skillet with a lid and allow the cheese to melt.
Toast the buns and spread with mayonnaise. (TIP: If you like spicy, add sriracha or hot sauce to the mayo.)
Divide the cheesy chicken and veggies between two buns.
Enjoy, friends.

Nutrition Facts : Calories 669 kcal, Carbohydrate 41 g, Protein 71 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 184 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

CHICKEN SANDWICHES WITH WHITE ONIONS AND PEPPERS

Chicken Sandwiches with White Onions and Peppers image

A combination of sauteed onions, bell peppers, and mushrooms makes a tasty topping for this chicken cutlet sandwich, assembled on half a baguette.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 20m

Number Of Ingredients 12

Ingredients

2 teaspoon olive oil
1/2 small white onion, cut into 1/2-inch wedges
1/2 green bell pepper, seeded and cut into 1/2-inch strips
1 cup cremini or button mushrooms, trimmed and sliced (2 ounces)
2 teaspoon fresh oregano leaves
Coarse salt and ground pepper
1 teaspoon red-wine vinegar
2 chicken cutlets (about 6 ounces total)
Cayenne pepper
1 tablespoon mayonnaise
1/2 baguette, halved lengthwise and insides scooped out, toasted
Lettuce leaves

Steps:

In a large skillet, heat 1 teaspoon oil over medium. Add onion, bell pepper, mushrooms, and oregano. Season with salt and pepper. Cook, stirring frequently, until onion and bell pepper are tender, about 12 minutes. Transfer mixture to a medium bowl and stir in vinegar; tent with foil to keep warm.
Add 1 teaspoon oil to skillet. Season chicken on both sides with salt and pepper and pinch of cayenne. Cook until golden brown on one side, about 3 minutes. Flip and cook until chicken is cooked through, about 1 minute more.
Spread mayonnaise on inside of bread. Assemble sandwich with vegetables, chicken, and lettuce. Cut in half crosswise to serve.

Nutrition Facts : Calories 387 g, Fat 13 g, Fiber 3 g, Protein 24 g