Chicken and Peppers Sandwiches Recipe

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
Main Ingredient

Ingredients

 Boneless chicken breast halves1 Pound, skinned (4 Pieces)
 Lemon juice2 Tablespoon
 Water2 Tablespoon
 Olive oil2 Tablespoon
 Dried whole basil1 Teaspoon
 Dried whole oregano1 Teaspoon
 Garlic1 Clove (5 gm), crushed
 Pepper1 Dash
 Vegetable cooking spray1
 Part skim mozzarella cheese2 Ounce, shredded (1/2 Cup)
 Finely chopped green pepper3 Tablespoon
 Finely chopped sweet red pepper3 Tablespoon
 Finely chopped onion2 Tablespoon
 Curly leaf lettuce4
 Whole wheat hamburger buns2 , split

Nutrition Facts

Serving size

Calories 313 Calories from Fat 113

% Daily Value*

Total Fat 13 g20%

Saturated Fat 2.9 g14.7%

Trans Fat 0 g

Cholesterol 74.8 mg

Sodium 261.9 mg10.9%

Total Carbohydrates 15 g4.9%

Dietary Fiber 2.9 g11.8%

Sugars 3.6 g

Protein 34 g68.3%

Vitamin A 30.5% Vitamin C 84.3%

Calcium 21.6% Iron 12.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Discard the excess fat from chicken breast halves.
2) Place the chicken breast between 2 sheets of wax paper.
3) Use a meat mailer or rolling pin to flatten the breast to 1/4-inch thickness.
4) In a shallow container, place the chicken breast halves.
5) In a small bowl, combine lemon juice and next 6 ingredients.
6) Stir well and pour over chicken.
7) Cover the chicken and place inside refrigerator to marinate for 2 hours.

MAKING
8) Coat a grill oven with cooking spray.
9) Place the chicken on grill over hot coals by removing from marinade. Reserve the marinade.
10) Grill the chicken by placing 6 inches from the hot coals. Turn and baste with reserved marinade in every 5 minutes.
11) Transfer the chicken on plate and sprinkle cheese on top.
12) Place aside the chicken and keep warm.
13) Use a medium skillet to coat with cooking spray.
14) Place the skillet on medium heat and wait until hot.
15) Add green pepper, sweet red pepper, and onion to sauté for 2 minutes or until tender.
16) Remove from heat.
17) Use 4 bun halves to line with lettuce leaves.
18) Spoon the reserved chicken on lettuce leaves.
19) Spread 2 tablespoons pepper mixture on each bun half.

SERVING
20) Serve immediately.
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