Chicken Cheesesteaks

CHICKEN CHEESESTEAK SANDWICHES

I don't know about you, but I used to love a GREAT cheesesteak sandwich.  However, I was never a huge fan of Chicken Cheesesteaks, I just preferred a regular cheesesteak sandwich.  Mainly that was because any other time I had tried a chicken cheesesteak sandwich it just wasn't very good.

UNTIL NOW!!!!  I found this recipe on a fellow Team Beachbody Coach's blog and made some minor changes to suit our family's tastes, but it is FANTASTIC.  I can't stop thinking about it.  In fact, when I made them the other night we had leftovers so guess what we are having for dinner tonight...yep, Chicken Cheesesteaks.

I hope you and yours enjoy them just as much as my family does!

CHICKEN CHEESESTEAK SANDWICHES

INGREDIENTS:

·                    4 Whole Grain Hot Dog Buns

·                     1lb. Boneless, Skinless Chicken Breast

·                     Olive oil cooking spray

·                     1/2 - 3/4 White Onion, cut into slivers

·                     1 Medium Green Pepper, cut into strips

·                     1 Medium Yellow or Red Pepper, cut into thin strips

·                     Sea salt and ground black pepper, to taste

·                     4 Slices Reduced Fat Provolone Cheese (such as Sargento Reduced Fat Deli Style Sliced Provolone Cheese)

·                     1 tbsp natural low-sodium ketchup (optional)

·                     1 tbsp hot pepper rings or more, to taste (optional)

INSTRUCTIONS:

-    Preheat oven or toaster oven to 400°F.

-   Cut piece of aluminum foil a few inches larger than bun. Wrap bun completely in foil.

-   To shave chicken, hold sharp knife at a 45-degree angle and cut slivers from breast, tearing it until shaved (it should be cut much thinner than if it was just sliced).

-  Warm bun in oven for 10 minutes.

-   Heat a large non-stick pan over medium-high heat.  When hot, lightly spray pan with cooking spray and add the onion and pepper slices.  Cook for about 5-10 minutes depending on how crispy you prefer your veggies to be, but make sure the veggies are getting tender and begin to brown. 

- Remove the cooked veggies from the pan and cover them to keep them warm.

- Return the pan to high heat.  When hot, re-spray pan with cooking spray and add in chicken.  Season with salt and black pepper.  Use a pair of cooking tongs, or 2 wooden spoons or spatulas to pull apart the chicken shavings to allow for even cooking.   Cook until browned and no longer pink (about 10-15 minutes).  Add the onion and pepper mix back to pan, stir to combine and then re-heat veggies to make sure they are heated through.

-  Remove the warmed bun from the oven and open it.  Be careful not to burn yourself from the steam and hot aluminum foil.  Take a piece of cheese, place it on the bun.  Follow with placing the chicken and veggies on the bun.  Top with ketchup and hot pepper rings, if desired.  Serve Immediately.

**Note:  Next time I make these I will also be adding mushrooms to my onion & pepper mixture.  I love cheesesteaks with mushrooms, but forgot to pick some up at the store prior to making these.            

SERVINGS:  4

Nutrients per cheese steak: Calories: 355, Total Fat: 8 g, Carbs: 38 g, Sugars:10 g, Protein: 40 g