Chicken Parmesan Subs

Yet another Rachael Ray recipe. I know some of y'all hate her, but gosh is she good to have around when I get home from work at 6:30 and just want to eat. This is more of a method recipe than exact, so feel free to play around with the quantities. She suggests only using one side of a roll per person...but that seems silly to me. I want my own roll, thank you very much! Also, I typically only have chopped garlic, not whole cloves laying around, so I sprinkle some on the bread instead of rubbing with the head. Basically, this is a quick, easy and rather healthy chicken dinner that we all love around here.

Oh, and sorry, but it isn't very photogenic!Chicken Parmesan Subs
2TBSP Olive Oil
4 cloves garlic, chopped
1 26 oz box of chopped tomatoes (Pomi)
salt and pepper
red pepper flakes
oregano
4 chicken cutlets
2TBSP butter, softened
4 hoagie rolls
a little more than 1 cup shredded mozzarella

Cut chicken into strips 1/2 the width and 1/2 the length of tenders.

In a large saucepan, heat the olive oil over medium heat. Add 3 garlic cloves and fry until lightly golden, about 4 minutes. Stir in the tomatoes and cook until heated through, about 5 minutes. Season the sauce to taste with salt, pepper, crushed red pepper and oregano. Add the chicken and simmer, stirring occasionally, until cooked through, about 10 minutes.

Meanwhile, preheat the broiler. Spread a little butter on each hoagie roll half, place cut side up on a small baking sheet and broil until golden and crunchy, about 3 minutes. Top with the remaining garlic clove and set aside.Distribute half of the mozzarella on the roll halves. Arrange the chicken and some sauce over the cheese and then top with the remaining cheese. Broil until the cheese is melted and bubbly, about 3 minutes. Sprinkle a bit of oregano on top and serve immediately.