CHICKEN PHILLY STEAK
2 tsp. olive oil
1/4 pound skinless, boneless chicken breast cut into 1 inch thick strips
salt, pepper
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup sliced onion
1-1/2 tsp. white wine vinegar
1/8 tsp. salt
2 cloves garlic, minced
1/2 tsp. hot pepper sauce
8 slices of low carb bread ( choose one from our many recipes (here)
4 slices provolone cheese
heat oil in skillet over medium-high heat. Add chicken to pan, sprinkle with a pinch of salt and pepper and cook chicken for 5 minutes or until chicken is done(no longer pink in the center). Remove chicken from pan. Add red pepper slices, and next 5 ingredients to pan; sauté 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat. Put 1 slice cheese and 1 cup chicken mixture on half of sandwich slices and add the other slice of bread to the top. gently press together. Press in a Panini maker or heat a large heavy skillet, put in 2 sandwiches and place a heavy cast iron skillet on top of the sandwiches to flatten them. Cook 4 minutes on each side or until cheese melts and bread is toasted. repeat with remaining sandwiches. 4 servings
Note: you can also make this using Steak-umm sliced steaks instead of the chicken.
Nutritional values for this recipe (click here)
Recipe submitted by Edith Weil
2 tsp. olive oil
1/4 pound skinless, boneless chicken breast cut into 1 inch thick strips
salt, pepper
1 cup red bell pepper strips
1 cup green bell pepper strips
1 cup sliced onion
1-1/2 tsp. white wine vinegar
1/8 tsp. salt
2 cloves garlic, minced
1/2 tsp. hot pepper sauce
8 slices of low carb bread ( choose one from our many recipes (here)
4 slices provolone cheese
heat oil in skillet over medium-high heat. Add chicken to pan, sprinkle with a pinch of salt and pepper and cook chicken for 5 minutes or until chicken is done(no longer pink in the center). Remove chicken from pan. Add red pepper slices, and next 5 ingredients to pan; sauté 6 minutes or until tender. Stir in chicken and pepper sauce; remove from heat. Put 1 slice cheese and 1 cup chicken mixture on half of sandwich slices and add the other slice of bread to the top. gently press together. Press in a Panini maker or heat a large heavy skillet, put in 2 sandwiches and place a heavy cast iron skillet on top of the sandwiches to flatten them. Cook 4 minutes on each side or until cheese melts and bread is toasted. repeat with remaining sandwiches. 4 servings
Note: you can also make this using Steak-umm sliced steaks instead of the chicken.
Nutritional values for this recipe (click here)
Recipe submitted by Edith Weil
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