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Chicken and Pepper Sandwich Recipe
4 (3-4 ounce) boneless, skinless chicken breasts
1 teaspoon olive oil
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
4 small French rolls, split and toasted
Heat oil in a large nonstick skillet over medium heat.
Add bell peppers, onion and garlic and saute for 5 minutes.
Reduce heat to low and cook about 20 minutes or until vegetables are very soft.
Sprinkle with salt and pepper.
Grill chicken over medium flame for 8 minutes on each side or until chicken is no longer pink in the center.
Or, broil for 7 to 8 minutes per side.
Place chicken on rolls, divide pepper mixture evenly and spoon over chicken.
Makes 4 servings.
Calories: 269 Total fat: 4 grams Saturated fat: 1 gram Cholesterol: 66 mg Sodium: 441 mg Carbohydrate: 26 grams Protein: 30 grams Dietary fiber: 3 grams.
Points 5.
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