Chicken Hoagie Recipes

SLOW-COOKER BIG AND SPICY CHICKEN HOAGIES

Steps:

• Rub jerk seasoning generously over chicken. Place bell pepper and onion in bottom of 3 1/2- to 4-quart slow cooker. Place chicken over vegetables. Mix broth and ketchup in small bowl; pour over chicken.
• Cover and cook on low heat setting 6 to 8 hours.
• Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, fill buns with chicken mixture.

PHILLY-STYLE CHICKEN CHEESE STEAK

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place chicken between 2 sheets of heavy plastic on a work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
• Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken; season with seasoned salt.
• Heat olive oil and butter in a skillet over medium heat. Add onion, bell pepper, and mushrooms; cook and stir until browned, 5 to 7 minutes. Stir in chicken; cook until heated through.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat a toaster oven.
• Spread chicken mixture on the bottom half of each hoagie roll. Lay 2 pieces of provolone cheese side-by-side over chicken mixture.
• Place hoagie rolls under broiler or in toaster oven and cook until provolone cheese is melted and bread is crunchy, 2 to 3 minutes.
• Spread 1 teaspoon mayonnaise on top half of each hoagie roll. Top each half with 2 tomato slices and 1/2 of the lettuce. Fold halves together and roll each hoagie tightly in foil, using a knife to push any filling back inside. Set aside for flavors to blend, 1 to 2 minutes.

CHICKEN CHEESESTEAKS

Steps:

• In a large skillet over medium heat, heat oil. Add onion and peppers and season with salt and pepper. Cook, stirring occasionally, until very soft, 8 to 10 minutes.
• Add chicken and Italian seasoning and stir to combine. Cook, stirring occasionally, until chicken is golden and no longer pink inside, about 10 minutes.
• Cover chicken and peppers with provolone cheese and cover to let melt, 1 minute.
• Serve on hoagie rolls.

CHICKEN PHILLY CHEESE STEAK SANDWICH

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.

BUFFALO CHICKEN HOAGIE

Steps:

• Put the hot sauce and butter in a small skillet and heat until melted and combined. Let cool slightly, then pour over the shredded chicken in a medium bowl and toss to coat completely.
• To assemble the sandwich, spread the chicken in an even layer on the bottom half of the bread. Top with the sliced celery and an ample amount of shredded lettuce. Spread the Blue Cheese Ranch on the top half of the bread and close the sandwich, using toothpicks to secure it. Cut into pieces and serve.
• Stir together the blue cheese, mayonnaise, sour cream, chives, vinegar, onion powder and garlic powder in a medium bowl until well incorporated. Season with salt and pepper.

20-MINUTE CREAMY CHICKEN SKILLET WITH ITALIAN SEASONING

Steps:

• Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F. Transfer to a plate.
• Add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 2 minutes. Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil.

CHICKEN HOAGIE

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.

TERIYAKI CHICKEN HOAGIE CLUB SANDWICH

Steps:

• 1. Slice chicken breast in half horizontally and place in between plastic wrap. With a mallet pound chicken into thin cutlets about ¼ inch thick place in a zip lock bag with Kona coast marinade and marinate 30 minutes.
• 2. In a frying pan cook bacon until crispy place on paper towel to drain excess fat.
• 3. Preheat grill on medium high heat and cook chicken for 5 minutes turn and cook additional 4 minutes.
• 4. Cut rolls in half and place cut side down and grill just until lightly toasted
• 5. To assemble sandwich on bottom roll place one layer of the pepper rings top with chicken cutlet, a slice of cheese, 2 pieces of bacon, 3 slices tomatoes, 2 lettuce leaves and 2 tablespoon coleslaw top with top bun. Repeat for remaining five sandwiches.