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.