2 tablespoons extra-virgin olive oil
4 8-ounce boneless, skinless chicken breast halves
1/2 pound bulk Italian sweet sausage
2 garlic cloves, chopped
1 small yellow onion, chopped
1 16-ounce jar roasted red peppers, drained
1/2 cup fresh flat leaf parsley leaves
1/4 cup dry white wine
4 10- to 12-inch sesame or plain sub rolls, top-split
8 deli-cut slices of Provolone cheese, halved
Preheat the oven to 375 degrees F.
Heat a large skillet over medium-high heat. Add the 2 tablespoons of EVOO. Season the chicken with salt and pepper. Place the chicken in the skillet and sear the meat to caramelize, about 2 minutes each side.
Transfer the chicken to a rimmed cookie sheet and place in the oven to finish off, 8 to 10 minutes, until the meat is firm to the touch, but not tough. Remove from the oven and switch the setting to preheat the broiler.
While the chicken is in the oven, return the skillet to medium heat. Brown and crumble the sausage for 5 to 6 minutes, then add the garlic and onions. Cook the sausage and onions for about 3 minutes.
Process the roasted peppers and parsley in a food processor until smooth.
Add the dry white wine to the sausage and onions and stir, then pour in the roasted pepper puree. Cook for another minute or 2, until the pepper puree is heated through.
Slice the chicken on an angle in thin slices and combine with the sausage and red pepper sauce. Build subs on the cookie sheet. Fill the sub rolls with sliced chicken and sauce and top each sub with 4 half-moon slices of cheese.
Place the subs under the broiler and melt the cheese, about 1 minute, then serve.
This was very good comfort food, not too hard to make, and really tasty. It is the variation on the master recipe: Spanish-Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans. I made a couple of changes just for convenience' sake. First of all, the chicken comes in packages of three, second, I bought 6 inch hoagie buns that come in packages of 6. So, if each person ate a 12-inch sandwich, it would have been 3 servings, but since 6-inches is plenty for us, it made 6 servings. Other than that, I just followed the recipe.