Chef's Hat recipe: Chicken & Pepper Sandwiches
1/4 cup olive oil
2 skinless, boneless chicken breasts, sliced (or use leftover rotisserie chicken)
1 cup thinly sliced red onions
1/2 cup sliced green or red bell peppers
1 teaspoon Montreal Chicken seasoning
1/2 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons butter or margarine
4 hoagie or French bread rolls, split in half
4 lettuce leaves
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