Grilled Chicken Breast and Peperonata Sandwiches

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Grilled Chicken Breast and Peperonata Sandwiches."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/grilled-chicken-breast-and-peperonata-sandwiches-recipe.htm>  20 November 2008.

Grilled Chicken Breast and Peperonata Sandwich Photo
Grilled Chicken Breast and Peperonata Sandwich
Yield: Makes 4 servings
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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.
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


This recipe appears in: Italian