YUM!! That is the best way to sum up this sandwich. It is a lightened up version of the classic. I made this with all the fresh green peppers I had growing in my garden. Make -this one weeknight instead of take-out…you will not be disappointed! 
1 pound chicken tenders
1 green pepper thinly sliced
1 sweet onion thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon fresh sage
1 tablespoon fresh rosemary
1 cup cheddar cheese
2 tablespoon chicken stock
4 hoagie rolls
In a large skillet over medium heat cook the pepper and onion in the olive oil until tender (about 10 minutes). Add chicken tenders to the pan and cook an additional 15 minutes. Turn chicken to ensure all sides get evenly cooked. Add in fresh herbs and cook 2 to 4 minutes. Add chicken stock and cheese to pan. Using a wooden spoon stir so that the cheese and chicken stock creates a sauce. Slice hoagie rolls in half and spoon chicken mixture into rolls. Serve and enjoy! Serves 4
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