Best 5 Chicken N Pepper Subs Recipes

**Chicken n Pepper Subs: A Flavorful Fusion of Italian and American Cuisine**

Embark on a culinary journey that harmoniously blends the vibrant flavors of Italian and American cuisine with our delectable Chicken n Pepper Subs. These delectable sandwiches are a testament to the power of simple ingredients combined in perfect unison. Savor the tender, juicy chicken, expertly seasoned and cooked to perfection. The sweet and piquant combination of bell peppers and onions adds a vibrant touch, while the rich, melted cheese provides a gooey, satisfying embrace. Each bite is an explosion of flavors, textures, and aromas that will tantalize your taste buds and leave you craving more. Whether you prefer the classic combination of chicken, peppers, and cheese, or desire to explore variations with succulent shrimp, tender steak, or savory eggplant, our collection of recipes has something to satisfy every palate. Prepare to embark on a sandwich-making adventure that will elevate your taste buds and leave you with a memorable dining experience.

Here are our top 5 tried and tested recipes!

CHICKEN 'N' PEPPER SUBS

Chicken 'n' Pepper Subs image

Judy White of Florien, Louisiana offers a twist on the classic Philly sandwich. Her delicious sub calls for tender chicken breast pieces smothered in onions and peppers. Topped with provolone and a mild pepper sauce, these terrific sandwiches are fun to share with a friend.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1 boneless skinless chicken breast (6 ounces), cut into strips
1/8 teaspoon salt
Dash pepper
1 teaspoon olive oil
1/2 cup sliced sweet red pepper
1/2 cup sliced green pepper
1/2 cup sliced onion
3/4 teaspoon white wine vinegar
1 small garlic clove, minced
1/4 teaspoon hot pepper sauce
2 slices provolone cheese (1 ounce each)
2 submarine buns, split

Steps:

In a large skillet, saute the chicken, salt and pepper in oil until juices run clear. Remove and keep warm. In the same pan, saute the peppers, onion, vinegar and garlic until vegetables are tender. Stir in pepper sauce and chicken. , Place cheese on bun bottoms; top with chicken mixture. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Replace bun tops.

Nutrition Facts : Calories 622 calories, Fat 19g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 1198mg sodium, Carbohydrate 74g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.

CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR

Chicken and Peppers with Balsamic Vinegar image

This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.

Provided by ROBYN050501

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup olive oil, divided
4 skinless, boneless chicken breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
¼ cup balsamic vinegar, divided

Steps:

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g

BAKED CHICKEN AND PEPPERS

Baked Chicken and Peppers image

These Italian Baked Chicken and Peppers are so simple to make and so DELICIOUS to eat! With as little as 10 min of prep and one dish you can have this flavor packed meal in the oven baking to perfection.

Provided by Kimber

Categories Dinner

Time 50m

Number Of Ingredients 12

Ingredients

2 lbs boneless skinless chicken breast (cut into thin cutlets)
1 red bell pepper (cut into strips)
1 green bell pepper (cut into strips)
1/2 sweet yellow onion (thinly sliced)
4 cloves garlic (pressed)
15 oz crushed tomatoes ((1 can))
1 tbsp balsamic vinegar
1 tbsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper
1 cup mozzarella cheese (shredded)

Steps:

Place the onions and peppers in the bottom of a 9x13 baking dish.
Mix the oregano, basil, salt and pepper together in a small bowl. Place the chicken in a single layer on top of the peppers and season with a couple pinches of the seasoning.
Mix the crushed tomatoes, remaining seasonings, garlic, and vinegar together and pour over the top of the chicken to cover.
Bake uncovered at 400˚F for 35 minutes. Then remove the dish and sprinkle the mozzarella cheese over the top and finish cooking for 5-10 minutes or until the chicken is cooked through (165˚F) and the sauce is bubbling on the sides.

Nutrition Facts : ServingSize 10 oz, Calories 278 kcal, Carbohydrate 12 g, Protein 38 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 112 mg, Sodium 778 mg, Fiber 3 g, Sugar 6 g

CHICKEN SAUSAGE, PEPPER AND ONION SUBS

Chicken Sausage, Pepper and Onion Subs image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 subs

Number Of Ingredients 13

Ingredients

4 cooked chicken sausages, available at your meat counter -- get a Mediterranean flavor, such as pepper and onion or sundried tomato and basil
3 tablespoons extra-virgin olive oil, divided
1/3 cup chicken stock or dry white wine, a generous douse
1 cubanelle pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 large onion, thinly sliced
3 cloves garlic, chopped
Salt and pepper
1 cup giardiniera (Italian pickled vegetable salad: hot peppers, cauliflower, carrots and celery mix available in jars on Italian food aisle or in bulk bins near olives)
Handful Italian flat-leaf parsley leaves
1/2 cup fresh basil (10 leaves)
1/2 a lemon, zested (2 teaspoons)
4 crusty sub rolls, split

Steps:

Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil, then reduce heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 5 to 6 minutes. Deglaze the pan with stock or wine and cook it off, 1 minute. Remove sausages to a platter.
While sausage cooks, slice the peppers and onions and prepare the garlic. Once the chicken sausage comes out of the pan, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add veggies and garlic, season with salt and pepper and cook 10 minutes.
Place the giardiniera, parsley, basil and lemon zest in the food processor and grind into a relish.
Slice sausages on an angle. Fill each roll with a little relish, then peppers and onions then the sliced sausages.

CHICKEN CACCIATORE SUBS

Chicken Cacciatore Subs image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 pieces boneless skinless chicken breast, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
Grill seasoning blend, or salt and pepper
4 sub rolls, split
2 cloves garlic, cracked away from skins
1 teaspoon red crushed pepper flakes
2 large portobello mushroom caps, sliced
1 green bell pepper, seeded and sliced
1 large onion, white or brown skinned, sliced
1 teaspoon dried oregano, 1/3 palm full
1/2 cup dry red wine or stock -- chicken or beef flavor
1 (14-ounce) can, crushed tomatoes
2 to 3 tablespoons chopped flat-leaf parsley
1/3 pound deli sliced provolone

Steps:

Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side.
Heat broiler, lightly toast rolls on cookie sheet and remove.
Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with sliced provolone. Melt cheese under hot broiler. Serve.

Tips:

For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before cooking.
If you don't have a grill, you can cook the chicken in a grill pan over medium heat. Just be sure to grease the pan well to prevent sticking.
To make the peppers and onions more tender, cook them over low heat for a longer period of time. You can also add a little bit of water or chicken broth to the pan to help them steam.
If you like your sandwiches spicy, add a pinch of cayenne pepper or red pepper flakes to the chicken or pepper mixture.
For a healthier version of this sandwich, use whole-wheat bread and low-fat cheese.

Conclusion:

Chicken n' pepper subs are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. With just a few simple ingredients, you can create a flavorful and satisfying sandwich that the whole family will love. So next time you're looking for a quick and easy meal, give chicken n' pepper subs a try!