Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into thin cutlets
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 medium red bell pepper, sliced
  • 1 medium green bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 small onion, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 4 whole grain sandwich rolls or ciabatta bread
  • 4 slices provolone cheese
  • Optional: Fresh basil or arugula for garnish

Instructions:

  1. Season chicken cutlets with paprika, garlic powder, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Add chicken cutlets and cook for 4-5 minutes on each side until golden brown and fully cooked (internal temp should reach 165°F or 74°C).
  4. Remove chicken from skillet and set aside.
  5. In the same skillet, add sliced bell peppers and onion.
  6. Sauté for 5-7 minutes until softened and slightly charred.
  7. Stir in balsamic vinegar and season with salt and pepper.
  8. Place sautéed chicken on the bottom half of each roll.
  9. Top with sautéed peppers and onion.
  10. Add a slice of provolone cheese and cover with the top half of the roll.
  11. For gooey cheese, you can briefly place sandwiches back in the warm skillet with a lid, or in a preheated oven until cheese is melted.