Ingredients

4 servings

　　

Omit

EVOO, for drizzling

　　Paprika

　　Thyme

　　Sherry—just use the dry white wine

　　Lemon juice

　　Green beans

　　

Swap

4 8-ounce boneless, skinless chicken breast halves for the pork chops

　　1/2 pound bulk Italian sweet sausage for the chorizo

　　4 10- to 12-inch sesame or plain sub rolls, top-split, for the crusty bread

　　

Add

8 deli-cut slices of Provolone cheese, halved

　　

Step 1

Brown and crumble the sausage for 5 to 6 minutes, then add the garlic and onions and proceed with the master recipe, #218, cooking the chicken just as you would the pork and making the sauce, using the dry white wine instead of sherry.

　　

Step 2

Remove the fully cooked chicken from the oven and switch the setting to preheat the broiler. Slice the chicken on an angle in thin slices and combine with the sausage and red pepper sauce. Build subs on the cookie sheet. Fill the sub rolls with sliced chicken and sauce and top each sub with 4 half-moon slices of cheese. Place the subs under the broiler and melt the cheese, about 1 minute, then serve.

　　Rachael Ray 365: No Repeats