Chicken Cheese Steak Sandwiches

• Meat

  • 2 lbs Chicken breast

• Baking & Spices

  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Vegetable or canola oil

• Bread & Baked Goods

  • 4 (8-inch soft italian sub rolls, soft

• Dairy

  • 8 slices American cheese, white
  • 1/4 cup Parmesan cheese, grated

Found on recipeboy.com

Ingredients

• 2 pounds chicken breast
• 4 (8-inch) soft Italian sub rolls
• 2 tablespoons vegetable or canola oil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• 8 slices (8 ounces) white American cheese

Directions

• Place the chicken on a large plate and freeze until slightly firm, about 1 hour. Using a sharp knife, shave the frozen chicken as thinly as possible against the grain. Mound the meat on a cutting board and chop coarsely with your knife, 10 to 20 times. Adjust the oven rack to the middle position and heat oven to 400 degrees. Split rolls open, spread on baking sheet, and toast until lightly browned, 5 to 10 minutes. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of the chicken in an even layer and cook, without stirring, until well-browned, 4 to 5 minutes. Stir and continue to cook until the chicken is no longer pink, 1 to 2 minutes; transfer the meat to a colander to drain. Wipe out the skillet with paper towels and repeat with the remaining 1 tablespoon oil and chopped chicken. Return the now-empty skillet to medium heat. Drain the excess moisture from the chicken, return the chicken to the skillet, and add 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring constantly, until chicken is warmed through, 1 to 2 minutes. Reduce heat to low, sprinkle with Parmesan, and lay American cheese over the top. Let cheeses melt, about 2 minutes. Fold the melted cheese into the chicken thoroughly. Divide the mixture evenly among the toasted rolls and serve.