Sprinkle sliced chicken breast with kosher salt and pepper. On a griddle preheated to medium-high, spread half of vegetable oil where the chicken will be cooked. Add chicken and cook until internal temperature reaches 165°F, flipping occasionally. When cooked evenly, add provolone.
Cook vegetables: While the chicken is cooking in one area, spread the remaining oil on an empty part of the griddle. Add green hatch chilies, red bell pepper strips, and sliced yellow onion. Cook until vegetables have softened slightly and are browned, flipping occasionally.
Build each hoagie as follows: 1 toasted hoagie roll sliced lengthwise, ~8 ounces griddled cheesy chicken, 1/2 cup cooked vegetables, and 2 tablespoons spicy ranch dressing drizzle.
Ingredients
3 pieces Mountaire® Black Label Fresh Boneless Single Lobe Breasts, Skinless
