Chicken Philly


  • 2 Chicken Breat, sliced thin and cut into bite size pieces (small)
  • 1/2 onion sliced very thin
  • 8 oz mushroom - rinse and dry off with paper towles
  • 1 chicken bouillon cube crushed in ziplock bag to a fine powder
  • 1/2 Tablespoon brown suger
  • 1 Tablespoon Worcershire sauce
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Teaspoon pepper
  • About a 1/2 cup of water
  • 1 Tablespoons Olive Oil
  • 1 Teaspoon of minced garlic
  • Chopped Jalepenos and Banana Pepper - amount up to you
  • Sub Rolls
  • Your Favorite Cheese - we use pepper jack



  1. Mix Chicken bouillon, brown suger, Worcershire Sauce, Salt, Pepper together in a small bowl and set aside.
  2. Heat 1 Tablespoon of oil on medium high, cook chicken season with salt and pepper and chop thoroughly while cooking - about 5 minutes.
  3. Add sliced onion,mushrooms, 1/2 cup of water and bowl of seasoning you did earlier.
  4. Cook for about 10 minutes letting liquid evaporate.
  5. Add Garlic, Jalepeno and Banana Pepper and continue cooking until browned
  6. Add mayonnaise to subrolls then chicken mixture and top with cheese and heat in the oven for about five minutes or until cheese is melted (400 degrees).



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© John Hatcher