Green Chile Chicken Philly

Sizzling chicken, roasted green chiles, griddled onions & mushrooms & creamy roasted garlic yogurt spread on a hoagie

Calories: 320, Protein: 20g, Sat. Fat: 2g, Sodium: 560mg, Fiber: 2g

Prep Time: 10 to 15 minutes Cook time: 15 to 20 minutes plus 20 minutes for roasting garlic Yield: 4 servings; 1 sandwich each Difficulty level: Easy

Ingredients

Prepare

1. Heat an electric griddle to 350 degrees F or a large skillet over medium heat.
2. Add the oil; when shimmering, add the onions and mushrooms and sauté for 3 to 5 minutes or until lightly browned. Remove the onions and mushrooms from the skillet or griddle and into a small bowl.
3. Place the shaved chicken portions on the griddle or skillet. Cook for 2 to 3 minutes until internal temperature reaches 165 degrees F with an instant-read thermometer.
4. Mix in roasted peppers and sauteed onions & mushrooms. Divide the mixture into four equal portions and top each portion with 2 tablespoons of mozzarella cheese, allowing the cheese to melt.
5. Place the hoagie rolls on the griddle or skillet briefly to toast.
6. Spread 1 tablespoon of roasted garlic yogurt spread on each side of the toasted buns.
7. Slide a spatula under each portion of the chicken & vegetable mixture and slide it onto the toasted bun with the cheese facing up.
8. Cut each sandwich in half on the bias and enjoy immediately!

1. Preheat an oven to 450 degrees F. Coat a baking sheet with vegetable oil spray (not listed).
2. Place the peppers on the baking sheet and roast for 10 to 12 minutes until the skin is mostly blackened, flipping every 3 minutes, trying not to break the skin.
3. Remove the peppers from the grill and place them in a small bowl to cool.
4. When cool, split them in half and remove the core and seeds. Chop the peppers, return to the bowl, cover, and place in the refrigerator until ready to use.

1. Preheat an oven to 350 degrees F.
2. Place the garlic on a baking sheet and spray with vegetable oil spray (not listed).
3. Roast for 20 minutes or until lightly golden. Cool quickly.
4. Combine the roasted garlic, yogurt, and black pepper in a food processor or blender until well-blended. Cover and place in the refrigerator until ready to use.

- Try roasting a whole head of garlic at a time. Leftover garlic can be kept covered in the refrigerator for up to 3 days.