Chicken Cacciatore Subs

This is a Rachael Ray recipe. As much as I like her, I'm not usually a big fan of her recipes. Well this one got 5 out of 5 stars and rave reviews, so I tried it. It looks like a lot of ingredients, but most of the stuff you should have on hand or can use alternates. It is delicious, but definitely makes more than 4 sandwiches. After making 4 subs, I used the leftovers to create a bolognese-style pasta dish by adding some spaghetti, some pasta water (the water you cooked the pasta in so it's starchy and a little salty) and another 14 oz can of crushed tomato. It was yummy and didn't even taste like the subs, so it really was like 2 meals in one!

4 pieces boneless skinless chicken breast, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
Grill seasoning blend, or salt and pepper (I used McCormick Montreal Chicken Seasoning)
4 sub rolls, split
2 cloves garlic, cracked away from skins (I minced 3 large cloves- I love garlic)
1 teaspoon red crushed pepper flakes (WAY too much, I used about 1/2 teaspoon)
2 large portobello mushroom caps, sliced
1 green bell pepper, seeded and sliced
1 large onion, white or brown skinned, sliced
1 teaspoon dried oregano, 1/3 palm full
1/2 cup dry red wine or stock -- chicken or beef flavor
1 (14-ounce) can, crushed tomatoes
2 to 3 tablespoons chopped flat-leaf parsley (Yummy, but you can skip this or used dried)
1/3 pound deli sliced provolone (We used 2 slices per sandwich, but Rach used only 1)

Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side.

Heat broiler, lightly toast rolls on cookie sheet and remove.

Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with sliced provolone. Melt cheese under hot broiler. Serve.