boneless chicken breast halves
cut into cubes
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon red pepper flakes
1 pinch salt and freshly ground black pepper to taste
1 yellow bell pepper
¼ cup pitted kalamata olives
¼ cup capers
1 cup halved cherry tomatoes
1 pound shredded mozzarella cheese
1 cup crumbled feta cheese
4 Italian-style hoagie buns
split lengthwise and toasted
1/4 cup artichoke aioli (see footnote for recipe link)
¼ cup chopped fresh basil
Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken is no longer pink in the center, about 5 minutes. Add yellow bell pepper and onion; cook until onion begins to soften, about 5 minutes. Mix in olives and capers until combined. Stir in mozzarella cheese until melted. Remove from heat and stir in feta cheese.
Spread each hoagie roll with 1 tablespoon artichoke aioli. Evenly distribute the chicken mixture among the 4 sandwiches. Sprinkle each sandwich with 1 tablespoon basil.
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