Thursday, May 5, 2011

Chicken cheesesteak


Ever had a Penn Station Sub? Ed and I like them too much. So I tried to make a version at home that wasn't as greasy and fattening. It worked out pretty well!

1 french baguette
2-3 boneless, skinless chicken breasts, grilled or cooked on the stove top in a little olive oil (season with salt and pepper)
1 container baby bella mushrooms and 1/2 an onion, sliced and sauteed on stove top together in olive oil
provolone cheese
spicy mustard

Cut baguette in half and spread mustard on one side. (mayo would be good too, but tried to cut down on extra calories). 
Slice chicken in strips and arrange on one side of bread. Top with mushrooms and onions, and top that with lots of provolone cheese.
Broil until cheese melts and bread is a bit browned. Yum!!

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