Chick-onion Submarine

Ingredients:
2 chicken breasts, halved
1 packet French onion soup dry mix, divided
Pam (cooking spray)
1/2 c. chicken stock
3 Portobello mushrooms, sliced
1/2 onion, sliced
Orange Pepper, sliced
Fresh Mozzarella
Submarine buns

Heat a large skillet on medium heat. Divide the French onion soup packet in half. Using half of the mix, sprinkle on both sides of each piece of chicken. Add chicken to the heated skillet sprayed with Pam, and cook on each side for about 5 minutes or until fully cooked in the middle. Slice the chicken and set aside. In the same pan, add the mushrooms, onion and the chicken stock mixed in a glass with the rest of the French onion soup mix. Cook until the onions are tender and the chicken stock has mostly evaporated. Add the chicken back in and mix together. Slice some fresh Mozzarella and set aside, along with the orange pepper. Cut your submarine buns in half (makes 4 subs) and place on a baking sheet. Heat oven to boil (low boil if you have the option). To assemble the sub, place the chicken and veggie mixture on the bottom, add the fresh Mozzarella, then a few slices of the orange pepper and set under the broiler for about 2 minutes or until the cheese is melted. I packed this up in tinfoil and enjoyed it cold today at work for lunch!