Ingredients
3 pieces Mountaire® Black Label Chicken Breast, Boneless Skinless
1 tsp kosher salt
½ tsp black peppercorns, ground
¼ cup vegetable oil
8 slices provolone cheese
½ cup green hatch chiles, canned
1 cup red bell peppers, batonnet
1 cup yellow onion, sliced thinly lengthwise
4 hoagie rolls, 9-inches, toasted
¾ cup Spicy Ranch Dressing
Directions
Season and cook chicken: Season sliced chicken breast with kosher salt and pepper. On a preheated griddle on high-medium heat, spread half of the vegetable oil on the griddle in the area where the chicken will be cooked. Add the seasoned chicken breast and cook until internal temperature reaches 165°F, flipping the chicken occasionally to ensure even cooking. Once the chicken is cooked, evenly add slices of provolone cheese on the chicken to melt.
Cook the vegetables: While the chicken is cooking in one area of the griddle, spread the remaining oil on an empty part of the griddle and add green hatch chilies, red bell peppers strips, and sliced yellow onion. Cook until vegetables have softened slightly and are browned, flipping occasionally for even cooking.
Build each hoagie in the following order: 1 griddled hoagie roll, ~8 ounces griddled cheesy chicken, 1/2 cup cooked vegetables, and 2 Tablespoons spicy ranch dressing drizzle.
