4 chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 Tablespoon oil
1 green bell pepper, sliced
1 small onion, sliced
8 slices of provolone cheese
4 hoagie rolls
Mayonnaise, mustard, or other condiments if desired
If the chicken thighs have skin on them, pull that off, but leave the bone in. This will keep the chicken moist.
Mix together salt, pepper and dried oregano. Pat onto the chicken thighs.
Heat oil in a large oven-safe pan. Brown the chicken sides for 2-4 minutes per side, or until golden.
Place the skillet in the oven, and roast the chicken at 400* for 15 minutes, or until the chicken is done.
Remove the chicken from the pan, and let cool.
In the same pan the chicken was cooked in, add the onions and peppers with any chicken fat and juice left in the pan.
Season with salt and pepper, and saute over medium heat for 8-10 minutes, or until the onions and peppers are soft.
Assemble the sandwiches: Slice the hoagie rolls length-wise, making sure not to cut all of the way through. Layer two slices of cheese, chicken and peppers. Wrap in a piece of foil, and place on a baking sheet. Add mayonnaise, mustard or other condiments, if desired.
When all of the sandwiches are rolled up, bake them at 300* for about 10 minutes to melt the cheese and toast the buns.