Tangy Chicken Steak Recipe

Name: Tangy Chicken Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 1/2 cup olive oil, plus 2 tablespoons; 1 tablespoon Dijon mustard; 1 teaspoons Italian seasoning; 1 teaspoon paprika; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 4 (6-ounces) boneless and skinless chicken cutlets; 1 onion, diced; 2 tablespoons minced garlic; 2 tablespoons chopped chives; 6 slices deli pepperoni; 6 slices deli provolone; 2 to 4 steak rolls, split and toasted; 1/2 cup hot cherry pepper spread

Servings: persons

2 tablespoons red wine vinegar
1/2 cup olive oil, plus 2 tablespoons
1 tablespoon Dijon mustard
1 teaspoons Italian seasoning
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 (6-ounces) boneless and skinless chicken cutlets
1 onion, diced
2 tablespoons minced garlic
2 tablespoons chopped chives
6 slices deli pepperoni
6 slices deli provolone
2 to 4 steak rolls, split and toasted
1/2 cup hot cherry pepper spread

1
In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pepper.
2
Rub the marinade liberally on each chicken cutlet.
3
Arrange on a quarter sheet pan lined with parchment paper.
4
Cover with plastic wrap and freeze for 30 minutes.
5
Chicken will freeze slightly.
6
Remove from the freezer and with a sharp knife, chip the slightly frozen meat as thin as possible.
7
In a large saute pan over medium-high heat, add 2 tablespoons of oil.
8
Add the onions and cook until slightly browned, about 2 minutes.
9
Add the garlic and the chipped chicken meat and cook until the chicken is cooked through, about 5 minutes.
10
Stir in the chives.
11
Overlap the pepperoni on top of the chicken and repeat with the cheese slices.
12
Turn off the heat and allow the heat from the meat to melt the provolone.
13
With the help of a spatula scoop up the chicken with the cheese and put it on the split roll.
14
Tuck some cherry pepper spread on the side of the roll.
15
Wrap tightly in a square of parchment paper.
16
Repeat with remaining rolls and filling.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 1/2 cup olive oil, plus 2 tablespoons, 1 tablespoon Dijon mustard, 1 teaspoons Italian seasoning, and more.

Yes, Tangy Chicken Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tangy Chicken Steak

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