Artisan Chicken Phylly Sandwich
14 CCMARKETPLACEMAG.COM SEPTEMBER 2021
Recipe provided by The Artisan Kitchen and Cafe
865 Marina Bay Parkway, Suite 33, Richmond, CA 94804
artisankitchenandcafe.com
Chef’s
by Liane Ingham
WHAT YOU’LL NEED:
• 1/2 pound boneless skinless chicken breasts, cut into
strips
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 large red onion, halved and sliced
• 1 medium sweet red pepper, julienned
• 1 medium sweet orange or yellow pepper, julienned
• 1 sliced jalapeño-seeds taken out
• 1 cut shredded chedded & pepperjack cheese
• 4 whole wheat hoagie buns, split and warmed
DIRECTIONS:
In a large skillet, saute chicken in oil until no longer
pink; sprinkle with salt and pepper. Remove and set
aside. In the same skillet, saute onion, sweet peppers and
jalapeño until crisp-tender.
Return chicken to the pan. Reduce heat to medium.
Add cheese. Cook and stir for 1-2 minutes or until
cheese is melted. Serve on buns. Yield: 4 servings.
This is one of my favorite recipes, one that I developed
over many years. I wanted to create an explosive flavor
and a twist on an old favorite - I wanted to keep the
same great taste as the beef phylly but wanted to create a
fresh and lighter sandwich with a different robust flavor.
Serve it with a nice dark beer or a pinot grigio. You will
love this sandwich.