CHICKEN PARM HOAGIE WITH CALABRIAN CHILE

Directions

1. Step 1

   Season the chicken breasts with salt, black pepper, crushed fennel seed and a pinch of Calabrian oregano.

2. Step 2

   In a nonstick pan over medium-high heat, warm 1 tablespoon of olive oil and sear the chicken breasts until golden brown, about 3 to 4 minutes per side. Remove and let rest.

3. Step 3

   In a small pot over medium heat, combine the marinara, crushed Calabrian chile, a drizzle of olive oil and a few cracks of black pepper. Warm for 3 to 4 minutes. Deglaze with red wine and reduce slightly. Mount in butter to finish.

4. Step 4

   Spoon sauce generously over each seared chicken breast. Top with mozzarella slices and grated Parmesan. Broil until cheese is melted and bubbly, about 2 to 3 minutes.

5. Step 5

   Split hoagie rolls, drizzle lightly with olive oil, and toast cut-side down until golden.

6. Step 6

   Layer sauced chicken onto each toasted roll. Add more sauce, chopped Calabrian chile and torn basil leaves. Drizzle with a little olive oil and a final pinch of Calabrian oregano.