Chicken Cacciatore Sub Melt

• 4 boneless skinless chicken breasts, 6 to 8 ounce
• 2 tablespoons extra virgin olive oil
• McCormick grill seasoning or salt and pepper, to taste
• 4 Italian rolls
• 2 cracked garlic cloves
• 1 teaspoon crushed red pepper flakes
• 2 large sliced portabella mushrooms
• 1 sliced green bell pepper
• 1 large sliced white onion
• 1 teaspoon dried oregano
• 12 cup dry red wine
• 1 (14 ounce) can crushed tomatoes
• 2 -3 tablespoons chopped flat leaf parsley
• 13 lb sliced provolone cheese

1. Slice the chicken into small strips.
2. Heat a large skillet.
3. Lightly coat the chicken in extra vigin olive oil, to sprinkle the seaoning/ salt pepper.
4. Cook the chicken for 6 minutes on both sides.
5. Heat oven and lightly toast the rolls
6. In a second large skillet with medium high heat.
7. Add the ingredients: 2 tablespoons oil, garlic, crushed red pepper flakes,.
8. mushrooms, peppers, onions and oregano.
9. Saute the vegetables,lightly season them with salt and pepper.
10. Cook 5 minutes, then add to the skillet the wine or stock.
11. Make sure to scrape the pan to loosen anything that may be stuck.
12. Add the tomatoes and parsley to the Skillet.
13. Place both the chicken and the Vegetables on the sub roll.
14. Cover with a piece of provolone cheese.
15. Place the sub back in the oven until cheese is melted.
16. Serve.

chicken breasts, extra virgin olive oil, grill seasoning, italian rolls, garlic, red pepper, portabella mushrooms, green bell pepper, white onion, oregano, red wine, tomatoes, flat leaf parsley, provolone cheese

Taken from www.food.com/recipe/chicken-cacciatore-sub-melt-317373 (may not work)