Total Time
Prep 30 mins
Cook 20 mins

Rachael Ray

Ingredients Nutrition


  1. Heat a grill pan or large skillet over medium to med-high heat.
  2. Drizzle olive oil on chicken, making sure it is coated; season chicken with steak seasoning.
  3. Grill or pan-fry 6 minutes on each side; set aside.
  4. Preheat broiler; place rolls on cookie sheet; lightly toast them under the broiler; remove but leave the broiler on.
  5. Heat a large skillet over med-high heat; add 2 tablespoons olive oil, the garlic, red pepper flakes, mushrooms, bell peppers, onions, and oregano.
  6. Stir/saute vegetables and season with salt/pepper; cook 5 minutes, then add wine.
  7. Scrape up tasty browned bits off the bottom of the pan with a wooden spoon or heat-safe spatula.
  8. Add in tomatoes and parsley.
  9. Slice chicken breasts on an angle and set into sauce.
  10. Pile chicken and veggies into sub rolls; cover with sliced provolone.
  11. Place sandwiches on cookie sheet and melt cheese under broiler; serve and prepare to get messy.


Most Helpful

DH and I made this yesterday, and we really enjoyed it---and he is really picky when it comes to chicken! He wants to have it often. We were out of bell pepper, substituted chicken broth for the red wine, and omitted the parsley, but otherwise followed the recipe exactly. Excellent combo of seasonings. I believe this is the first Rachael Ray recipe I have ever tried although I do watch her show. Thanks for posting this, ratherbeswimming!

Deb G October 01, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a