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This is a sandwich that's great for any night, and I think everyone does a sandwich night at least once a week, right? It's a chicken, peppers and onions sub with provolone or mozzarella, or both—like a Philly cheesesteak using chicken instead of beef. –Rach
Pro Tip from Rach: Leftovers of the chicken are delicious on a salad the next day. Just chop the tenders on a little bit of a bias and make a giant Italian-American salad. You can throw in some provolone, you can prepare it like an antipasti, whatever you want. So don't worry about cooking too much. You might even want to purposely make extra!
Place chicken in dish or bag and add oil, oregano, red pepper, fennel, granulated garlic, granulated onion (if using), salt and pepper. Mix together to coat and let stand 15 minutes.
Heat a large skillet over medium-high heat and preheat broiler with rack at center of oven.
Cook chicken 8 minutes or until lightly golden, remove, add peppers and onions to pan, season with salt and pepper and cook to soften a couple of minutes. Add garlic and stir a minute, then add tomato paste, toss, and add stock. Stir in a bit of juice from the cherry peppers. Add chicken back to pan and combine. Cook until sauce thickens to coat the chicken, peppers and onions.
Arrange sub rolls on large parchment-lined baking sheet and fill with chicken, peppers and onions and top with cheese. Melt under broiler 1 minute, garnish with cherry peppers and serve.