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What you need:
- 2 lb. chicken
- 2 Tbsp. EVOO
- 1 tsp. salt
- 1 tsp. pepper
- 1 green bell pepper, cut in thin strips
- 1 onion, cut in thin strips
- 8 oz. sharp white cheddar, shredded
- 1/2 Tbsp. butter
- 1/2 Tbsp. flour
- 2/3 cup half-and-half
- Salt and pepper
- Sub Rolls
Season chicken with 1 tsp. salt and 1 tsp. pepper.
Heat 1 Tbsp. EVOO in a skillet over medium-high heat.
Sear chicken for 1 to 2 minutes per side and then cook in oven at 400* for 15 minutes.
Heat 1 Tbsp. EVOO in a skillet over medium-high heat.
Sear chicken for 1 to 2 minutes per side and then cook in oven at 400* for 15 minutes.
Let cool and then shred.
Heat remaining 1 Tbsp. EVOO in a skillet over medium-low heat.
Cook green bell and onion for 6 to 8 minutes.
Heat butter in a small saucepan over medium heat.
Whisk in flour and cook for 2 minutes, stirring constantly.
Add half-and-half and cook until it starts to bubble, then reduce to low.
Add a little more than half the sharp white cheddar and stir until melted.
Build the rolls: start with shredded chicken, top with cheese sauce, add peppers and onions, and then sprinkle with leftover cheese.
Roll in foil and heat up in the over at 300* for 10 to 15 minutes.
Recipe from How Sweet It Is
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