Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups crushed tomatoes (no sugar added)
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/4 cup fresh basil, chiffonade
  • 1 tbsp balsamic vinegar
  • 4 whole grain hoagie rolls
  • 1.5 cups part-skim shredded mozzarella
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tbsp melted butter

Instructions:

  1. Heat the olive oil in a large non stick skillet over medium high heat. Note: Wait until the oil shimmers to ensure a good sear.
  2. Season the chicken breasts with salt and pepper. Sear for 6–8 minutes per side until the center is opaque and the exterior is golden.
  3. Remove the chicken to a plate. Let it rest for 5 minutes Note: This keeps the juices inside, then use two forks to pull the meat into thin, uneven shreds.
  4. In the same skillet, sauté the minced garlic for 30 seconds until fragrant.
  5. Pour in the crushed tomatoes, oregano, and balsamic vinegar. Simmer on low for 5–7 minutes until the sauce thickens slightly.
  6. Stir in the shredded chicken and fresh basil, tossing until the meat is completely enveloped in the sauce.
  7. Split the hoagie rolls and brush the insides with melted butter.
  8. Place the rolls face down in a pan for 2 minutes until toasted and golden.
  9. Heap the chicken marinara mixture onto the rolls, top with mozzarella and Parmesan cheese.
  10. Place under the broiler for 2–3 minutes until the cheese is bubbling and charred.