Chicken Philly Sandwiches

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2 sandwiches


3/4 lbs of deli sliced chicken breast (I like oven roasted, but any kind will do)
1/3 lb sliced cheese of your choice – provolone, Swiss, or muenster are nice and melt very well
1/4 lb of frozen sliced peppers (red, yellow, and green) and onions
2 hearty rolls – Kaiser or brioche are amazing
Pepper and seasoned salt to taste


1. In a skillet saute the peppers and onions with a little bit of butter.
2. Next, add the chicken.
3. Break the chicken apart with the spatula as it cooks. Continue to cook over med-high heat for about 5-7 minutes.
4. Tear the cheese into small pieces and add it to the pan letting it melt completely.
5. Add pepper and seasoned salt to the mix and continue to cook for another minute or two.
6. Butter the rolls and toast them until they are lightly browned.
7. Place spoonfuls of the chicken Philly mixture onto the rolls and enjoy!

Chicken Athena (2 ways)

PREP TIME: 15 min.
CROCK POT COOK TIME: 4 hours / or
MAKES: 6 servings


6 boneless skinless chicken breast halves
2 medium chopped onions
1 can of sliced or whole black olives (whatever your preference)
1 24oz can of Hunts Traditional Pasta Sauce
2 tablespoons of lemon juice
1 tablespoon of balsamic vinegar
1/2 teaspoon of salt
*1 tablespoon olive oil (for stove top version) Read more

Kickin’ Honey Mustard

This dipping sauce is a favorite for chicken snacks, veggies, salads, you name it. It has a bit of a kick to it…mostly because I wing it when I make it myself and tend to add a bit more cayenne. Play with the recipe and adjust it to your liking.

PREP TIME: 5 minutes
SERVINGS: It depends 😉


1 c mayo
1 tbsp honey
1-2 tbsp yellow mustard
1/2 tbsp cayenne pepper
1/2 tbsp salt
1/2 tbsp pepper