Chicken Philly over Garlic Toast

Last weekend we went to this dodgy little restaurant at the edge of town where, surprise, surprise, they had the best food. I ordered the chicken philly, and after I had eaten it, and feeling rather satisfied (sigh), I thought, "Hey, I could make this at home!", and maybe, just maybe, make it a little tastier (enter the garlic toast).

Here's my version!

1 whole chicken breast

1 Tbsp. Olive Oil
1 red pepper, sliced

1 onion, sliced

1 c. of mushrooms, sliced

salt and pepper

1 loaf of garlic bread

Mozzarella cheese, or cheese substitute (enough to cover the bread)

Poach the chicken by placing in a pan of water (careful not to cover the chicken). Cook on medium-high heat until the chicken is done (this doesn't take too long).

Meanwhile, in a separate pan, saute sliced peppers, onions, and mushrooms in olive oil until soft.

Put your garlic toast in the oven to broil. Don't burn it!

Remove cooked chicken and let cool enough that you can handle it. Slice it into strips across the grain.

Take your garlic toast and top it with melted cheese. Place it back in the oven for the cheese to melt.

Put the chicken on the toast, and top with the vegetable mixture. Season with salt and pepper, and add another piece of bread to make a sandwich, or leave it open-faced. My husband likes his with Frank's Red Hot Sauce.