Spicy Chicken Sandwich Fusion (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound chicken breast
02 -
4 hoagie rolls
03 -
3 tablespoons unsalted butter + more for buttering the bread
04 -
1/2 teaspoon garlic powder + more for bread
05 -
1/2 teaspoon kosher salt
06 -
1/2 yellow onion, sliced (could sub white onion)
07 -
1/2 sliced pickled jalapeños, roughly chopped (optional, could sub banana peppers)
08 -
3/8 cup Frank's RedHot
09 -
4 slices Provolone cheese
→ Serving
10 -
Ranch or blue cheese dressing
# Instructions:
01 -
Place the chicken breast in the freezer for 30-45 minutes.
02 -
Preheat the oven to 400°F. Spread butter on the interior of the hoagie rolls and sprinkle with garlic powder. Arrange on a baking sheet in a single layer and set aside.
03 -
Remove the chicken from the freezer, slice it as thinly as possible then chop it into smaller pieces, about 1/4-inch to 1/2-inch. Toss the chicken with the garlic powder and salt and set aside.
04 -
Heat a large skillet over medium-high heat. Melt two tablespoons of butter then add the onions and jalapeños and sauté for 7-8 minutes until the onions have softened and are slightly translucent. Transfer to a bowl, cover, and set aside.
05 -
Bake the hoagie rolls for five minutes.
06 -
Add the chicken to the hot skillet, increase heat to high, and cook for 5 minutes, tossing occasionally, until slightly browned and cooked through.
07 -
Reduce heat to medium, add another tablespoon of butter to the skillet, and cook until melted. Add the Frank's RedHot and stir until the chicken is thoroughly coated.
08 -
Top the chicken with the Provolone cheese slices and cook until melted.
09 -
Use a spatula to transfer the chicken mixture to the warmed hoagie rolls. Top with the onion/jalapeño mixture and serve warm.
# Notes:
01 -
Best enjoyed fresh
02 -
Leftovers can be stored in an airtight container for up to 4 days
03 -
Freezing chicken briefly makes it easier to slice thinly