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This is a sandwich that's great for any night, and I think everyone does a sandwich night at least once a week, right? It's a chicken, peppers and onions sub with provolone or mozzarella, or both—like a Philly cheesesteak using chicken instead of beef. –Rach 

Pro Tip from Rach: Leftovers of the chicken are delicious on a salad the next day. Just chop the tenders on a little bit of a bias and make a giant Italian-American salad. You can throw in some provolone, you can prepare it like an antipasti, whatever you want. So don't worry about cooking too much. You might even want to purposely make extra! 

If you're in the mood for beef, try one of these Philly cheesesteak recipes: Gino's 'Whiz With' Cheesesteak or Rach's Philly Cheesesteak.


  • 1 package chicken breast tenders  (about 1 ¼ pounds)
  • 3 tablespoons olive oil 
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1 teaspoon fennel seed or pollen
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion , optional 
  • Salt and pepper
  • 2 cubanelle peppers, sliced into strips lengthwise
  • 1 red frying pepper or field pepper, sliced into strips lengthwise
  • 1 white or red onion, sliced
  • 4 cloves garlic, crushed or sliced
  • 1 tablespoon tomato paste 
  • 1 cup chicken stock, broth or bone broth
  • ¼ cup hot or sweet cherry pepper rings and a splash of brine
  • 4 foot-long sub rolls, plain or sesame seeded, split
  • 1 pound sliced provolone (not too thin) or mix of provolone and mozzarella from deli, sliced in half


Serves: 4


Place chicken in dish or bag and add oil, oregano, red pepper, fennel, granulated garlic, granulated onion (if using), salt and pepper. Mix together to coat and let stand 15 minutes. 

Heat a large skillet over medium-high heat and preheat broiler with rack at center of oven. 

Rachael Ray 12-Inch Cast-Iron Frying Pan

Rachael Ray 12-Inch Cast-Iron Frying Pan


Cook chicken 8 minutes or until lightly golden, remove, add peppers and onions to pan, season with salt and pepper and cook to soften a couple of minutes. Add garlic and stir a minute, then add tomato paste, toss, and add stock. Stir in a bit of juice from the cherry peppers. Add chicken back to pan and combine. Cook until sauce thickens to coat the chicken, peppers and onions.  

Arrange sub rolls on large parchment-lined baking sheet and fill with chicken, peppers and onions and top with cheese. Melt under broiler 1 minute, garnish with cherry peppers and serve.