Best Italian Pulled Chicken Hoagies Recipes

Chicken Hoagie image

Provided by reddi sketti

Time 35m

Yield 4 6, 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless skinless chicken breasts, sliced in strips
1 sliced large onion
1 -2 sliced green bell pepper
1 (8 ounce) can sliced mushrooms
2 tablespoons kraft zesty Italian dressing
2 tablespoons vegetable oil
4 -6 inches hoagie rolls
8 ounces sliced provolone cheese
1 tomatoes
2 cups shredded lettuce
mayonnaise, if desired

Steps:

Heat oil in skillet, add onions, peppers & mushrooms. Continue to stir occasionally. Until they are browned and onions start to carmelize.
While they are cooking, place chicken in a nonstick skillet and stir in italian dressing, cook on medium/high heat. Continue to stir as needed, until chicken is cooked throughly.
Pre-heat oven to 400°F.
Place hoagie buns open on a cookie sheet. Top each bun with 1/4 of chicken and 2oz of provolone.
Bake in oven for about 5 minutes, just until cheese is melted.
Top each with pepper mixture, lettuce, tomato and mayo if desired.

Nutrition Facts : Calories 506, Fat 26.4, SaturatedFat 11.5, Cholesterol 137.9, Sodium 740, Carbohydrate 9.7, Fiber 2.1, Sugar 4.7, Protein 56.6

Italian Pulled Chicken Hoagies image

Provided by Lisa G. Sweet Pantry Gal

Time 7h15m

Number Of Ingredients 14

8 chicken thighs, skinless and boneless
1 1/2 c burgundy wine
18 oz jar marinara
3/4 c chopped onion
1/2 c green pepper
1 chopped garlic clove
1 Tbsp adobo powder
s&p
16 oz pkg sliced mushrooms (optional)
GARLIC ROLLS
any size rolls
butter
italian seasonings or herbes de provance
garlic powder

Steps:

1. S&P chicken thighs both sides. Place on bottom of crockpot.
2. Combine rest of ingredients in bowl and whisk. Pour over chicken. Making sure chicken just covered (may have to add or subtract some sauce) Cover and set on low for 7-8 hrs. Shredd chicken with forks. Will shred easily.
3. Spread rolls with butter. Sprinkle with garlic powder and italian seasonings and toast in oven for a min.
4. Spread chicken mix on each roll and top with parm and enjoy!

Italian Sliced Chicken and Pork Hoagie image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 24

1 pork tenderloin, trimmed
3 skinless, boneless chicken breasts (1 1/4 to 1 1/3 pounds)
EVOO, for drizzling
Montreal Grill Steak Seasoning
Salt and freshly ground pepper
1 cup drained giardiniera
Four 10-to-12-inch white Italian sub rolls
Sliced provolone
Chopped romaine lettuce
Sliced tomato
Thinly sliced red onion
Hoagie Dressing, recipe follows
3 tablespoons red wine vinegar
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh thyme
1 rounded teaspoon superfine sugar
1 large clove garlic, grated
1 shallot, minced or 3 tablespoons grated red onion
1/2 small Fresno chile pepper, finely chopped
Juice of 1/2 lemon
1/2 cup EVOO
1 rounded tablespoon Dijon mustard
Salt and freshly ground pepper

Steps:

Preheat the oven to 500 degrees F.
Drizzle the pork tenderloin and the chicken breasts with EVOO and sprinkle with the seasoning blend, salt and pepper. Place the pork on a rack set over a rimmed baking sheet and roast in the oven for 10 to 12 minutes. Reduce the heat to 425 degrees F and roast until a thermometer inserted into the thickest part of the pork registers 145 to 155 degrees F, about 15 more minutes (do not open the oven while it's cooking). Transfer the pork to a cutting board and let rest 5 minutes, if desired. Then very thinly slice on an angle.
Meanwhile, heat a cast-iron skillet or griddle over medium-high heat. Add the chicken and cook, flipping occasionally, until firm but not tight and the juices run clear, 12 to 15 minutes. Transfer to a cutting board and let rest 5 minutes, if desired. Then thinly slice on an angle.
Pulse the giardiniera in a food processor until finely chopped.
Layer the chicken and pork on the rolls and top with the cheese, lettuce, tomato and red onion. Scatter the giardiniera relish over the top, then drizzle with the hoagie dressing.
In a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, chile pepper and lemon juice. Whisk in the EVOO in a slow stream. Add the mustard and season with salt and pepper, then whisk until emulsified.