shredded chicken phillies
I love Philly cheesesteak. But trying to cut down on red meat, Eat a lot more chicken. Subbing the chicken for the beef makes this sandwich just as tasty. I use mayo as a condiment, but substitute with what you desire. You can also sub the spices you use to boil chicken to tailor to your tastes. Hope you enjoy!
prep time
23 Hr 15 Min
cook time
1 Hr
method
Stove Top
yield
3 to 6
Ingredients
- 3 chicken breasts, boneless and skinless
- 2 boxes chicken broth
- chicken bouillion, adobo, garlic powder, crushed red pepper,
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 onion, sliced
- 1 green bell pepper
- 1 red bell pepper
- provolone cheese slices
- 6 hoagie buns
How To Make shredded chicken phillies
-
Step 1Thinly slice onion and peppers.
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Step 2In deep pot combine chicken broth, spices and bouillon. Bring to boil, place chicken breasts in boiling liquid until done and ready to shred. About 20 minutes.
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Step 3While chicken in boiling put oil and butter in skillet add peppers and onions and cook until onions become transparent and peppers softened. Remove from skillet and set aside.
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Step 4When chicken fully cooked, remove from broth and shred.
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Step 5Open Hoagie buns, brush with olive oil and put in oven on baking sheet until lightly toasted.
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Step 6Remove buns from oven and place cheese slices on buns and return to oven to make begin melting cheese. Remove from oven.
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Step 7Assemble sandwiches placing shredded chicken on prepared buns, top with Mayo if desired, then peppers and onions.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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