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Lunch Topped Chicken Reuben Steak Recipe

Ingredients

1 tablespoon olive oil

7 skinless, boneless chicken breast halves

2 tablespoons tomato paste

2 tablespoons minced garlic

2 tablespoons dried rosemary

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper powder

2 teaspoons dried rosemary, crushed

1 1/2 teaspoons salt

1/8 teaspoon ground black pepper

1/8 teaspoon paprika

1/4 teaspoon paprika

1 teaspoon dry mustard

2 teaspoons Worcestershire sauce

1/4 teaspoon dried pimento peppers

1/4 teaspoon crushed red pepper flakes

Directions

Heat olive oil in a medium saucepan over medium heat. Divide chicken into 4 pieces, and remove meat; place chest into pan, and drizzle with 1 tablespoon olive oil. Add tomato paste, garlic, rosemary, garlic powder, salt, black pepper powder, rosemary, salt, chili powder, paprika, dry mustard, Worcestershire sauce, pimento peppers, crushed red pepper flakes. Bring to a boil. Reduce heat to medium-low, and simmer 1 1 hour. Stir chicken into mixture.

Comments

emmetcrezy writes:

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Just Made this There.....I love Philadelphia....I used 1 1/2 chicken breasts sliced into chunks. Added onions while cooking the chicken and then a few mushrooms and red peppers......put these to one side and made the sauce.. The sauce was very easy to make.....I added just and oregano. The sauce was very thin so I let it simmer a bit on the stove while I made other things for lunch. Incidentally, I always have a stack of old Philadelphia cheesesteaks in the fridge so I decided to make this.
sheree writes:

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I'm really excited to try this =) I will be letting you know how it goes.. although I read that it would take 5 days to make, but this recipe says 4 hours? I'm not complaining .. just curious