I've been thinking about it all day -- it was a little embarrassing when I started to daydream about it in my three hour meeting at work. I think I actually drooled at one point.
Trying to make it a bit more Weight Watcher friendly, I sauteed chicken breast tenderloins in a miniscule amount of olive oil rather than breading and frying the chicken. Lower fat provolone replaced mozzarella and parmesan. To boost the flavour, onions plus a good marinara. I used a store bought sauce as I didn't have any home made on hand. When buying a sauce, I always read the label and choose one that has the most natural ingredients. It's healthier for sure, but I also find the taste much better -- plus it's not always the more expensive ones with the better ingredients.
(Ross)
1/2 pound Chicken Tenderloins
1/4 to 1/2 tsp Olive Oil
1 tbsp Dried Oregano
1 Onion (sliced)
1/2 to 1 cup Good Marinara Sauce
2 sandwich sized slices of Lower Fat Provolone Cheese (each cut in half)
1 good sized Hoagie or Submarine Roll.
- Sprinkle the oregano over the chicken and then saute it.
- When the chicken is cooked through (but still moist), remove it from the pan and set it aside.
- Fry the onions in any remaining olive oil -- adding a little extra if needed.
- Once the onions have caramelized, add the marinara sauce and heat through.
- Slice the hoagie roll lengthwise in two -- well, almost in two. Like a very large hotdog bun. The halves should still be solidly attached.
- Spread the marinara and onion mixture on the bread, then the chicken, and top with the cheese.
- Place it under the broiler for a few minutes until the bread is toasted and the cheese melted. Watch it closely so that it doesn't burn.
- When eating, make sure there are lots of napkins handy!
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