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Grilled Chicken Breast and Peperonata Sandwiches


Grilled Chicken Breast and Peperonata Sandwich

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.

Yield

Makes 4 servings

Ingredients

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 salt
1/4 teaspoon black pepper
4 boneless skinless chicken breasts (about 1 pound)
4 small French rolls, split and toasted

Preparation

  1. 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.
  2. 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.
  3. Place chicken in rolls. Divide bell pepper mixture evenly; spoon over chicken.

Nutritional Information

Serving Size: 1 sandwich
Sodium 497 mg
Protein 27 g
Fiber 3 g
Carbohydrate 36 g
Cholesterol 58 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 22 %
Calories 321

Dietary Exchange

Meat 2-1/2
Vegetable 1-1/2
Starch 2

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