Chicken Cutlet & Roasted Pepper Sub

recette

• Étape 1
  Preheat the oven to 425°F. Grease a sheet tray with cooking spray & arrange the chicken cutlet on the tray. Heat according to package instructions, for about 10 min, then remove from the oven.
• Étape 2
  Thinly slice the roasted red peppers. (If your peppers are pre-sliced, skip this step!)
• Étape 3
  Remove the tray from the oven & lay sliced provolone on top of the chicken. Return everything to the oven & bake 5-7 more min, until the cheese is well melted.
• Étape 4
  Transfer the chicken to a cutting board & cut it in half. Slice open a warm semolina roll. Drizzle olive oil & balsamic vinegar on the roll, then arrange the roasted red peppers on one half. Season with fresh pepper & layer on the chicken. Sprinkle on oregano & top with a handful of arugula.
• Étape 5
  Close the sandwich. Slice it in half, serve & enjoy!