Chicken Cutlet & Roasted Pepper Sub
Very easy
Marcy
Marcy

Chicken Cutlet & Roasted Pepper Sub

4 minutesPrep time

17 minutesCook time

928 cal.Per serving

Ingredients for 1

Chicken cutlet (breaded, pre-cooked)

1

Chicken cutlet (breaded, pre-cooked)

Fire roasted peppers (jarred)

4

Fire roasted peppers (jarred)

Provolone cheese (slices)

2 slices

Provolone cheese (slices)

Oregano (dried)

2 tsp

Oregano (dried)

Arugula

1/2 handful

Arugula

Balsamic vinegar

2 tsp

Balsamic vinegar

Sub roll (seeded)

1

Sub roll (seeded)

Utensils

Oven, Sheet Tray, Knife

recipe

  • Step 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.
  • Step 2
    Thinly slice the roasted red peppers. (If your peppers are pre-sliced, skip this step!)
  • Step 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.
  • Step 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.
  • Step 5
    Close the sandwich. Slice it in half, serve & enjoy!