Oven, Sheet Tray, Knife
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.
Thinly slice the roasted red peppers. (If your peppers are pre-sliced, skip this step!)
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.
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.
Close the sandwich. Slice it in half, serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken Cutlet & Roasted Pepper Sub" contains 2875 Energy, 159 g of Fat, 207 g of Carbohydrates, 133 g of Protein, 26 g of Fiber.