Chicken Entrée

Philly Chicken Cheesesteaks and Oven-Baked Fries

Back in college, I loved getting chicken cheesesteaks in the freshman dining hall.  Ten years later, while I still love the flavors, the fat and calories scare me.  So, I went searching for a healthier version and was super satisfied with this recipe.  I paired it with fries baked in the oven for a total of 10 PointsPlus (not bad for a fast food-ish meal, not bad at all!  Have it without the bun to reduce points if you prefer).

Start with the potatoes:

  • Preheat your oven to 400º.
  • Mince up about 7 cloves of garlic.

  • Slice a thin-skinned potatoes into “fry-like” pieces.  (If you use a potato with a thicker skin, peel them first.  Also, a mandolin is a great way to cut the potatoes.  Just be careful!)

  • Combine the potatoes and garlic in a roasting pan.
  • Add 1/4 cup chicken broth and about 1 tablespoon of chopped rosemary.

  • Season with s&p.  Toss gently.

  • Roast for about 15 minutes.
  • Take out of the oven and add 1/4 cup more of chicken broth.
  • Flip fries so the other side cooks.

  • Place back in the oven and cook for about another 15 minutes, until golden and softened.

Meanwhile, start on the chicken cheesesteaks…

  • Thinly slice 1 large onion.

  • Heat a large skillet over medium-high heat.
  • Add 1 tablespoon of vegetable oil.
  • When the oil is hot, add the onions.
  • Sauté until golden, stirring often.

  • Slice up 1 red bell pepper.

  • Cut up 1 pound of thinly cut chicken breasts (use a different knife and cutting board for the chicken!).

  • When the onions are golden, add the peppers and the chicken.
  • Season with s&p.

  • Cook until the chicken is golden brown, about 8 minutes.

  • To serve, spoon the chicken mixture into toasted reduced fat buns.

  • Top with American cheese.  (Next time, I will place the sandwiches under the broiler to melt the cheese faster.)

Serve with the fries.  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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