Chicken Cutlet & Roasted Pepper Sub

Step 1

Preheat the oven to 425°F. Grease a sheet tray with cooking spray & arrange the chicken cutlet on the tray. Heat according to package instructions, for about 10 min, then remove from the oven.

Step 2

Thinly slice the roasted red peppers. (If your peppers are pre-sliced, skip this step!)

Step 3

Remove the tray from the oven & lay sliced provolone on top of the chicken. Return everything to the oven & bake 5-7 more min, until the cheese is well melted.

Step 4

Transfer the chicken to a cutting board & cut it in half. Slice open a warm semolina roll. Drizzle olive oil & balsamic vinegar on the roll, then arrange the roasted red peppers on one half. Season with fresh pepper & layer on the chicken. Sprinkle on oregano & top with a handful of arugula.

Step 5

Close the sandwich. Slice it in half, serve & enjoy!