Grilled Chicken and Peperonata Sandwiches recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
| Meal type | Lunch |
| Misc | Serve Hot |
| Description | Peperonata is an Italian mixture of sweet peppers, onions and garlic cooked in olive oil. Combined with grilled chicken on a crusty roll, it is a delicious sandwich that can be served for lunch or dinner. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 1 tablespoon olive oil
- 1 medium red bell pepper (sliced into strips)
- 1 medium green bell pepper (sliced into strips)
- ¾ cup onions (slices)
- 2 cloves garlic (minced)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 boneless skinless chicken breasts (halves - about 1 pound)
- 4 small french rolls (split and toasted)
Directions
Step 1
To prevent sticking, spray grill with nonstick cooking spray. Heat grill to medium-high heat.
Step 2
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 tender. Sprinkle with salt and pepper.
Step 3
Place chicken on grill. Grill, covered, 20 minutes or until chicken is no longer pink in center, turning occasionally. Or, place chicken on rack of broiler pan coated with nonstick cooking spray. Broil 4 inches from heat, 14 to 16 minutes or until chicken is no longer pink in center; turning occasionally.
Step 4
Place chicken in toasted rolls. Divide pepper mixture evenly; spoon over chicken.
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