2 pounds boneless, skinless chicken breasts
1 large onion, thinly sliced
2 bell peppers, thinly sliced or diced (mix of red/green/yellow)
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
1 cup low-sodium chicken broth
4 hoagie rolls
8 slices provolone cheese