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Friday, January 20, 2012

Chicken cheesesteak with oven fries

Check that bad boy out! No, we didn't order out, I actually made us chicken cheesesteak sandwiches for dinner the other night. They were extremely delicious and far less caloric and fattening than what you'd find in a sandwich shop. Plus, cheaper, faster, and I didn't have to tip anybody. Although maybe Todd should have tipped me.

Chicken Cheesesteak Sandwich with Oven Fries
serves 2

2 potatoes, each cut lengthwise into 8 - 10 wedges
olive oil
salt, pepper and garlic powder
1 12oz chicken fillet
1 yellow onion, halved and thinly sliced
1/2 jalepeno (we did 1/4 but there was very little heat)
1 green, red or yellow bell pepper (we didn't have any so I parboiled, chopped then sauteed some green beans, believe it or not)
2 oz Swiss cheese, thinly sliced
1 Roma tomato, chopped
2 hoagie rolls
cooking spray
1/4 cup chopped lettuce

Toss your potato wedges with olive oil, salt, pepper and garlic powder, then arrange, skin side down on a foil-lined cookie sheet. Arranging them that way ensures a nice browing on both sides, and they just seem to cook faster and better that way. Put them in a 400 degree oven. They need about 20 minutes to cook so I waited about five minutes or so before starting on the sandwiches.

On a medium-high grill, cook your chicken breast. Todd didn't use any seasonings but if you'd like to, by all means, go for it. It will take about 10 minutes.

In the meantime, saute the onions, jalepeno and peppers (or in my case, chopped, parboiled green beans) in more olive oil over a medium high heat until the onions are carmelized and everything. By now, your chicken should be ready to come off the grill, but don't shut it off just yet.

Chop the chicken into small bite sized cubes. Take your rolls and fill first with the onion-veggie mix, then the chicken. Top with the Swiss and chopped tomatoes. Spray sections of foil with cooking spray and wrap the sandwiches snugly in the foil. Return them to the grill for 2-3 minutes, until the cheese is melted.

By now your potatoes are done, so plate those piping hot bad boys. If you're feeling froggy, top them with some grated parmesan. Plop your foil-wrapped sammy on the plate, open the foil and garnish with lettuce (Todd did this, but I did not, as you can tell from the photo above).

Devour! This was so good, easy and downright hearty, but in a non-overindulgence sort of way. I hope you try it, and love it like we did!

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