1. Preheat a nonstick skillet over med-high heat. 2. Put the chicken in a bowl with the grill seasoning, fennel seeds, and half of the garlic. 3. Pile the sun-dried tomatoes on top of each other in small stacks, the slice into strips. 4. Coarsely chop the thin strips and add to the bowl. 5. Stack the basil leaves together, then roll them up into a log; shred the basil by thinly slicing the log. 6. Add the basil to the bowl. 7. Drizzle olive oil over the bowl; mix the ingredients together, then form 4 patties, ¾ inch thick. 8. Cook for 5-6 minutes on each side in the preheated skillet. 9. Heat a second skillet over med-high heat and preheat broiler, place the top rack at least 6 inches from the heat. 10. To the hot skillet, add 2 tablespoons extra-virgin olive oil, then the peppers and onions. 11. Season the mixture with salt and pepper; cook until just tender, about 6-7 minutes. 12. Toast the rolls on a broiler pan under the hot broiler. 13. Place the remaining garlic and butter in a small dish; microwave for 15 seconds to melt the butter. 14. Brush the toasted roll tops with garlic butter; leave the bun bottoms on the broiler pan. 15. Place the patties on the bun bottoms, then top with the peppers and onions and sliced Provolone cheese. 16. Place the chicken sandwiches until the broiler again for 30 seconds-1 minute to melt the cheese. 17. Set the buttered tops in place; serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
