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COOKING WITH THE SNAP – Chicken Philly Sandwiches

Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Chicken Philly Sandwiches

6 Grilled chicken strips or 3 grilled chicken breasts, chopped into small pieces
1 Small green bell pepper, sliced
1/2 Sweet onion, sliced
Olive oil
Take & Bake French Bread Loaf
Thin sliced provolone cheese

Cut French bread into sandwich size pieces. Cut open and cook in the toaster oven for 5-10 minutes (Take and bake bread is not fully cooked).

Sauté onions and green pepper in a non-stick skillet with a little olive oil. When onions begin to look translucent, add chopped chicken and sauté until slightly browned and chicken is heated to 165 degrees F. Spoon onion, pepper and chicken mixture onto cooked French bread.

Place a slice of provolone cheese on top of chicken mixture and toast for a few minutes until cheese is melted. Enjoy.

From the Kitchen of Lori Ivey