Chicken Philly Cheesesteak
I’m always thinking of a way to make my favorite dishes healthier! Sometimes it doesn’t work out the way I planned and perhaps it’s better to leave those dishes how they are… And then there are recipes like this chicken Philly cheesesteak that work out perfectly – and might I add delicious 🙂
These Chicken Philly Cheesesteaks are just delightful… The juicy shredded chicken mixed with classic flavors of onions and peppers with a layer of creamy and spicy pepper jack cheese are all wrapped up in a flaky, buttery crescent roll!
I put my little spin on this dish by wrapping the cheesesteak up in crescents and I loved it so much!
Crescent rolls bring back that feeling of childhood and home cooking for me haha. Pretty much comfort food for me (and I’m sure for a lot of you!).
Now, in the past I wouldn’t ever put healthy and comfort food in the same category, let alone the same meal… That’s why I love being a food blogger, because it opens my eyes to NEW combinations and methods of cooking to make healthy meals way more enjoyable.
Not only are these chicken Philly cheesesteaks a healthier version than the original, but they are also packed with protein – about 36 grams per serving, which will leave you feeling fuller longer (and for me that’s key!).
If I turn around and I’m hungry in an hour after my meal, then I didn’t do my job. Unless of course you’re my husband and it’s that sweet tooth calling… Which is ok 🙂
Chicken Philly Cheesesteak Ingredients:
- 2 lbs boneless skinless chicken breast
- salt & pepper
- 1 yellow onion, sliced thin
- 1 green bell pepper, sliced thin (I used some jalapeños too optional)
- 4 cups reduced sodium fat free chicken broth
- 2 tsp. garlic powder
- 1 tsp. salt
- 1/4 tsp. paprika
- 1/4 tsp. black pepper
- 4 slices pepper-jack cheese (or you could use the classic provolone cheese)
- 2 packages of reduced fat crescent rolls
- cooking spray
To Make the Chicken:
- Trim chicken and season both sides well with salt and pepper.
- Spray crockpot with cooking spray.
- In a medium bowl whisk together 1 tsp. garlic powder and 1 tsp. salt into the chicken broth. Set aside.
- Place onions and peppers on the bottom of the crockpot.
- Pour broth mixture over the veggies and then chicken in an even layer.
- Cover and cook on LOW for 6-7 hours.
- Once chicken is cooked remove chicken and veggies and place into a medium size bowl.
- Start to shred the chicken, then add 1/2 tsp. garlic powder, 1/2 tsp. salt, 1/4 tsp. paprika, and 1/4 tsp. black pepper. Stir well to fully incorporate.
- Let cool and place into the fridge until fully cooled down before placing into crescent rolls. (if you put the hot chicken in the cold crescent dough, they will be slightly soggy)
To Make the Philly Cheesesteaks:
- Preheat oven to 375°. Line a baking sheet with foil and spray with cooking spray.
- To make the cheesesteaks, open up the crescent rolls and pull the roll apart into 2.
- Start to unroll and there should be a set of two crescents (should make a rectangle) together and then a serrated edge and then another set of two.
- Cut along that serrated edge into 2 sets of 2 (if that makes sense). Repeat with the other roll.
- For each set of 2 crescents press together the serrated marks on each one to make 8 rectangles total.
- Lay one of the rectangles on a cutting board add 3 oz. of the shredded chicken and veggie mixture in the middle of the dough, place 1/2 slice of cheese on-top of that.
- To close the crescents take each corner and pull to the middle and press onto each other to seal, this will make a little pocket (as you can see in the picture).
- Place until baking sheet and repeat until you have 8 crescent wrapped cheesesteaks.
- Put into the oven for 14-16 minutes until fully cooked and dough is flaky and golden brown.
Serving Size: 1 Chicken Philly Cheesesteak *
Fat: 14 g
Carbohydrates: 26 g
Sugar: 6 g
Fiber: 0 g
Protein: 36 g
* 2 crescents (1 pocket), 3 oz. chicken and veggie mixture, and 1/2 slice of cheese. To get the fat down on these you can use a reduced fat cheese.
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