Sunday, December 8, 2013

Chicken Pepperoncini Hoagies

Hoagies are a great meal for the last few weeks of the semester.  They're like a meal in a sub roll and easy to throw together after a night of studying. If you are making chicken during the week, plan to make a few extra pieces for left-overs--when you are ready for the 'Chicken Pepperochini Hoagie', all you have to do is assemble and toast.


Even if you have not planned ahead, this is an easy recipe to have any given day in college, and I have listed the simplest way to get there below if you are starting from ground zero. 

Time Saver Tip:
Use prepackaged spice mixes from McCormick's Recipe Inspirations to avoid purchasing expensive spices you may not use frequently. 

Equipment:
Large non-stick skillet
Knife 
Mixing bowl, for marinating meat
Toaster oven or regular oven

Ingredients:
3-4 chicken breasts, sliced into thin strips


McCormick's Recipe Inspirations 'Garlic Lime Chicken Fajitas' packet, plus:
1/4 cup lime juice
1/4 cup orange juice
1/4 cup of olive oil
1 tsp of salt 
1 tsp of pepper

Pepperochini, sliced
Pepperjack cheese (or whichever you prefer)
Mayonnaise

Instructions:
1. Wash your hands.
2. Prepare the McCormick's marinade in a medium mixing bowl or Ziplock bag.




3. Slice the chicken into strips and marinate x 30 minutes or longer.




4. Drain the chicken when ready to cook.
5. Heat a large non-stick skillet with olive oil and/or butter.
6. Sear the chicken in a single layer until the strips begin to turn golden brown.


7. If you notice the skillet seems "soupy" and "wet", then drain off the excess liquid.
8. Once the meat is browned, add some fresh lime, and set aside.


9. Prep your hoagie roll or soft baguette with mayonnaise.


10. Add your chicken, pepperochini, and cheese.







11. Place in toaster oven until cheese begins to melt, broil for a few minutes.


12. Sit back and relax cuz' it's time to eat!