CHICKEN SUBMARINE
Ingredients:
- 1 medium size hot-dog bun
- 150g boneless chicken breast
- 1 teaspoon butter (7g)
- 1 medium onion
- 2 garlic cloves
- 50g tomato
- 50g bell pepper
- 1 teaspoon chilli flakes
- 30g low fat mozzarella cheese, grated
- Salt and pepper to taste
Method:
- Cut the chicken into small cubes; around 2 cm in width will work well.
- In a large pot, heat the butter and add the cubed chicken. Fry them until they are golden brown and crispy. It could take something like 20 minutes. Also, remember to keep the heat at low to medium.
- Mash the garlic cloves and cut the onions, bell pepper and tomatoes into small pieces; keep them slightly smaller than the chicken pieces.
- Cook the mixture until the onions wilt and begin to take a brownish colour. Now, add the mashed garlic and give it a good stir. Let the garlic cook for around half a minute and then add the bell peppers. Cook until the bell peppers soften just a little bit, for around just a minute.
- Then, add the chopped tomatoes and the fried chicken cubes and give it a good stir. Cover the pot and let it cook for around 4 to 5 minutes on very low heat. Add the cheese, mix well, and cook until the cheese is melted season the mixture with salt pepper and chilli flakes.
- Using a knife, make deep horizontal slits along one side of the submarine buns, heat a pan, and then gently toast them. Serve the stuffing inside and serve hot.
Nutrition Facts:
- Calories: 517.1 Cal
- Protein: 48.8g
- Carbs: 45.7g
- Fat: 16.2g
