Chicken Cacciatore Subs - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil, plus more
extra virgin olive oil, for drizzling
4 (6 ounce) boneless skinless chicken breasts
McCormick's Montreal Brand steak seasoning
4 submarine rolls, split
2 garlic cloves, cracked away from skins
1 teaspoon crushed red pepper flakes
2 large portabella mushroom caps, sliced
1 green bell pepper, sliced
1 large onion, sliced
1 teaspoon dried oregano
salt
fresh ground black pepper
1/2 cup dry red wine
1 (14 ounce) can crushed tomatoes
2 -3 tablespoons chopped fresh flat-leaf parsley
1/3 lb sliced provolone cheese

Preparation

Heat a grill pan or large skillet over medium to med-high heat.
Drizzle olive oil on chicken, making sure it is coated; season chicken with steak seasoning.
Grill or pan-fry 6 minutes on each side; set aside.
Preheat broiler; place rolls on cookie sheet; lightly toast them under the broiler; remove but leave the broiler on.
Heat a large skillet over med-high heat; add 2 tablespoons olive oil, the garlic, red pepper flakes, mushrooms, bell peppers, onions, and oregano.
Stir/saute vegetables and season with salt/pepper; cook 5 minutes, then add wine.
Scrape up tasty browned bits off the bottom of the pan with a wooden spoon or heat-safe spatula.
Add in tomatoes and parsley.
Slice chicken breasts on an angle and set into sauce.
Pile chicken and veggies into sub rolls; cover with sliced provolone.
Place sandwiches on cookie sheet and melt cheese under broiler; serve and prepare to get messy.