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CHICKEN CACCIATORE SUBS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Watson Estate in Greenville, Texas in 1987. 4 boneless skinless chicken breasts Extra-virgin olive oil for drizzling plus 2 tablespoons 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 4 sub rolls split 2 cloves garlic cracked away from skins 1 teaspoon red crushed pepper flakes 2 large Portobello mushroom caps sliced 1 green bell pepper seeded and sliced 1 large white onion skilled and sliced 1 teaspoon dried oregano 1/2 cup dry red wine 14 ounce can crushed tomatoes 3 tablespoons chopped flat-leaf parsley 1/3 pound deli sliced provolone Heat a grill pan or large skillet. Drizzle chicken with oil to cover and season with salt and pepper. Grill or pan fry for 6 minutes on each side. Heat broiler then lightly toast rolls on cookie sheet and remove. Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed pepper flakes, mushrooms, peppers, onions and oregano. Saut� veggies and season with salt and pepper. Cook 5 minutes then deglaze the pan with wine. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with sliced provolone. Melt cheese under hot broiler. Serve immediately.