Chicken Philly

Name: Chicken Philly
Total time: 95
Yield: 2
Ingredients: 2 (4 ounce) skinless, boneless chicken breasts, partially frozen; 1.5 tablespoons Cajun seasoning; 3 tablespoons clarified butter; 0.5 medium onion, sliced; 0.5 medium green bell pepper, sliced; 1 cup sliced white mushrooms; 1.5 cups shredded pepper Jack cheese; 0.5 cup chopped banana peppers; 2 tablespoons mayonnaise, or to taste; 2 (6 inch) submarine rolls, split

Recipe by Brian Genest from allrecipes.com

Dinner,Lunch 2 Hr. 35 Mins.

Ingredients

2 servings

•

2 (4 ounce) skinless, boneless chicken breasts, partially frozen
•

1.5 tablespoons Cajun seasoning
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3 tablespoons clarified butter
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0.5 medium onion, sliced
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0.5 medium green bell pepper, sliced

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1 cup sliced white mushrooms
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1.5 cups shredded pepper Jack cheese
•

0.5 cup chopped banana peppers
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2 tablespoons mayonnaise, or to taste
•

2 (6 inch) submarine rolls, split

Instructions

Cut each chicken breast into thin, almost deli-style slices with a meat slicer or very sharp knife. Toss with Cajun seasoning and let rest to absorb the seasoning and thaw, 1 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
Melt clarified butter in a skillet over medium heat. Add onion and green pepper; saute for 2 to 3 minutes. Add chicken and mushrooms. Use a fork or spatula to break apart the chicken as it cooks-you want that authentic shredded/pulled texture. Cook until chicken is very nearly done, about 8 minutes.
Add pepper Jack cheese and banana peppers. Toss and stir until cheese is well incorporated, melted, and gooey.
Spread mayonnaise on the insides of the rolls, then load them up with the meat-cheese mixture and transfer to the prepared baking sheet.
Toast in the preheated oven until cheese is slightly brown and rolls are crisp and toasted, about 3 minutes. Serve immediately.