1 pound boneless skinless chicken breast
1/2 packet peppercorn and garlic marinade
4 tabelspoons light olive oil
1 red pepper
1 sweet yellow onion
1 teaspoon pepper
1 teaspoon onion salt
1 teaspoon dried thyme
1 tablespoon dried onion flake
one package sliced provolone non smoked
8 fresh bakery sub rolls
mayo
butter
sliced chicken breast into smal strips and season with the pepper and the onion salt. Heat oil in a large skillet over medium-high heat for 1 minute. Slice the red pepper and onion into thin slices and add to the heat skillet. Add half of the garlic peppercorn marinade packet to the onions and peppers and saute over medium-high heat for 3-5 minutes until onions and peppers are soft. Add the chicken and cook stirring frequently for 5 minutes or until the chicken is no longer pink. Reduce heat and take a large spatula to kind of breaqk up the chicken into little pieces. Once the chicken is all nicely broken up, place half of the package of provolone over the chicken, onion, and pepper mixture (I love the new thin sliced sargento cheeses. Works perfect for this recipe). Turn the heat to low on the skillet. Heat the oven to 350 degrees. Place 4 split open rolls on a cookie sheet. Butter one side of each roll and then top each half with the chicken, onion, and pepper mixture (I like to make sure there is a good amount of the pan drippings on each roll). On the other half add another slice or two of cheese. Bake these constructed philly sandwiches for 8-10 minutes or until bread is golden and cheese is melted. Slather the cheese side of the bread with a good amount of mayo and enjoy!!
