These were inspired by Rachel Ray’s recipe in Classic 30-Minute Meals: The All-Occasion Cookbook
Chicken Cacciatore Sandwich
Ingredients
- 1 boneless skinless chicken breast
- McCormick steak seasoning
- 1 clove garlic, chopped
- a sprinkle of crushed red pepper flakes
- a small handful of sliced white mushrooms
- a handful of frozen red, green, and yellow pepper strips
- some leftover caramelized onions or just add sliced raw onion
- salt and pepper to taste
- a splash of white wine
- a small handful of cherry tomatoes, chopped
- a spoonful of dried parsley
- 2 slices white American cheese
- 2 French rolls
Instructions
- If your chicken breast is still in the freezer, as mine was when I started, thaw it in the microwave. Then spread or spray of bit of olive oil on it and sprinkle the steak seasoning. I liked it heavy but my daughter complained it was a bit spicy, so if you’re cooking for kids adjust as needed. Heat a skillet over medium heat, then cook the chicken breast, about 6-7 minutes per side. Remove to a plate.
- Add another spoonful of olive oil to the pan, then add the garlic, pepper flakes, mushrooms, bell peppers, and onions. (Oh she said to add some oregano as well but I forgot.) Cook until tender, 5-7 minutes, stirring now and then. Add the wine (she said red. I used white because I had some open. Her alternatives were chicken or beef broth. Water would work as well). Scrape up the browned bits with a wooden spoon.
- Add the tomatoes and parley. (She’d called for 4 chicken breasts and a 14 oz can of crushed tomatoes so adjust if you have canned tomatoes and no fresh.) Stir and cook a few minutes. Slice the chicken breasts at an angle and return to the pan to heat through.
- Turn on your broiler and broil the rolls a bit until lightly browned. Place the rolls on a cookie sheet, then pile on the chicken and vegetable mixture on one side and top with a slice of cheese or two. Broil until the cheese melts, then serve.
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