Chicken and Peppers Sandwiches Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
Ingredients
| Boneless chicken breast halves (1 pound) - 4, skinned | ||
| Lemon juice | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Dried basil | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Pepper - a dash | ||
| Vegetable cooking spray - as required | ||
| Part-skim mozzarella cheese - 1/2 cup (2 ounces), shredded | ||
| Green pepper | 3 Tablespoon, finely chopped | |
| Sweet red pepper | 3 Tablespoon, finely chopped | |
| Onion | 2 Tablespoon, finely chopped | |
| Lettuce leaves | 4 | |
| Whole wheat hamburger buns | 2 | |
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.
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.
Chef
