Next time you're in Philadelphia, don't miss out on sampling the city's famous cheesesteak sandwiches, but in the meantime, satisfy yourself at home with this makeover chicken version. Open-faced on whole-grain bread, loaded with sautéed peppers and onions, and topped with melty Provolone cheese, this 30-minute broiled sandwich is easy and delicious! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat broiler. Heat oil in a large skillet over medium-high heat. Add chicken; cook and stir about 5 minutes or until no longer pink. Reduce heat to medium. Add onion, pepper strips, garlic, Italian seasoning, and ground pepper. Cook and stir for 5 to 8 minutes or until the vegetables are tender. Reduce the heat to low. Place cheese slices in a single layer over the chicken mixture. Cover and cook about 1 minute more or until the cheese melts.

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  • Meanwhile, arrange bread slices on a baking sheet. Broil the bread 4 to 5 inches from the heat for 1 to 2 minutes per side or until toasted. Using a spatula, transfer portions of cheese-topped chicken mixture onto the toasted bread slices.

Nutrition Facts

321 calories; 9.8 g total fat; 3.3 g saturated fat; 71 mg cholesterol; 435 mg sodium. 538 mg potassium; 25.8 g carbohydrates; 4.6 g fiber; 6 g sugar; 31.3 g protein; 901 IU vitamin a iu; 37 mg vitamin c; 59 mcg folate; 207 mg calcium; 2 mg iron; 66 mg magnesium;