Grilled Chicken Breast and Peperonata Sandwich
Peperonata is an Italian mixture of sweet peppers, onions and garlic cooked in olive oil. Look for peppers that are firm, thick-fleshed and bright in color. Peppers contain twice as much vitamin C as oranges and are high in vitamin A and fiber. One-half cup of raw pieces contains only 14 calories.
Makes 4 servings
|1||tablespoon olive oil or vegetable oil|
|1||medium red bell pepper, cut into strips|
|1||medium green bell pepper, cut into strips|
|3/4||cup onion slices (about 1 medium onion)|
|2||cloves garlic, minced|
|1/4||teaspoon black pepper|
|4||boneless skinless chicken breasts (about 1 pound)|
|4||small French rolls, split and toasted|
- Heat oil in large nonstick skillet over medium heat until hot. Add bell peppers, onion and garlic; cook and stir 5 minutes. Reduce heat to low; cook and stir about 20 minutes or until vegetables are very soft. Sprinkle with salt and black pepper.
- Grill chicken on covered grill over medium-hot coals 10 minutes on each side or until chicken is no longer pink in center. Or, broil chicken, 6 inches from heat source, 7 to 8 minutes on each side or until chicken is no longer pink in center.
- Place chicken in rolls. Divide bell pepper mixture evenly; spoon over chicken.
|Serving Size:||1 sandwich|
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||22 %|
Check out more recipes for Italian