Ingredients
Scale
- 1 pound chicken breast
- 4 hoagie rolls
- 3 tablespoons unsalted butter + more for buttering the bread
- 1/2 teaspoon garlic powder + more for bread
- 1/2 teaspoon kosher salt
- 1/2 yellow onion, sliced (can substitute white onion)
- 1/2 sliced pickled jalapenos, roughly chopped (optional, can substitute banana peppers)
- 3/8 cup Frank’s RedHot
- 4 slices Provolone cheese
- Ranch or blue cheese dressing
Instructions
- Place the chicken skillet in the freezer for 30-45 minutes.
- Preheat your oven to 400 degrees. Spread butter on the interior of the hoagie rolls and sprinkle with garlic powder. Arrange on a baking sheet in a single layer and set aside.
- Remove the chicken from the freezer, slice it as thinly as possible, then chop it into smaller pieces, about 1/4-inch to 1/2-inch. Toss the chicken with the garlic powder and salt and set aside.
- Heat a large skillet over medium-high heat. Melt two tablespoons of butter then add the onions and jalapenos and sauté for 7-8 minutes until the onions have softened and are slightly translucent. Transfer to a bowl, cover, and set aside.
- Bake the hoagie rolls for five minutes.
- Meanwhile, add the chicken to the hot skillet, increase heat to high, and cook for 5 minutes, tossing occasionally, until slightly browned and cooked through.
- Reduce heat to medium, add another tablespoon of butter to the skillet, and cook until melted. Add the Frank’s RedHot and stir until the chicken is thoroughly coated.
- Top the chicken with the Provolone cheese slices and cook until melted.
- Use a spatula to transfer the chicken mixture to the warmed hoagie rolls. Top with the onion/jalapeno mixture and serve warm.
Notes
- For extra heat, add more jalapenos or hot sauce.
- Can substitute provolone with cheddar or pepper jack cheese.
- Serve with extra ranch or blue cheese dressing on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Stovetop, Oven
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 4g
- Sodium: 960mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg