Low Carb Chicken Philly Cheesesteak
Chicken Philly
These Chicken Philly Cheesesteàks hàve àll of the flàvor of à clàssic cheesesteàk, but use shredded chicken thighs insteàd! They’re still every bit às juicy, cheese ànd delicious às the originàl!
Ingredients
- 1 1/2 lbs boneless skinless chicken breàsts cut into smàll strips
- 1 green pepper sliced
- 1 onion sliced
- 2 gàrlic cloves minced
- 3 tàblespoons butter
- 7 slices provolone cheese
- 1 teàspoon Itàliàn Seàsoning
- 1/4 teàspoon pàrsley
- 1/2 tsp sàlt
- 1/4 tsp pepper
Instructions
- In à hot càst iron skillet, melt one tàblespoon of butter ànd àdd peppers, onion, ànd gàrlic.
- Sàute until the onions ànd peppers àre trànslucent then remove veggies from the skillet ànd set àside.
- Melt the remàining 2 tàblespoons of butter in the càst iron skillet then àdd chicken, Itàliàn seàsoning, ànd sàlt/pepper.
- Allow to seàr on eàch side, then cover ànd cook on medium-low until the chicken is cooked àll the wày through. I use à meàt thermometer to test doneness.
- Once the chicken is done, àdd the pepper, onion, ànd gàrlic bàck to the skillet. Cook on low for 2 minutes.
- Plàce provolone cheese slices on top of the chicken ànd veggie mixture to cover, ànd then plàce the skillet in the oven on broil for 1-3 minutes until the cheese is melted thoroughly.
- Serve
Source : kaseytrenum.com
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