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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

1 cup shredded Monterey Jack, mozzarella or Swiss cheese

Preheat oven to 350 degrees. While oven is preheating, heat the olive oil in a large frying pan over medium high heat. Add the chicken, onions, bell pepper and seasonings, and cook until chicken is browned and no longer pink inside, 6 minutes. If you are using leftover chicken, add the chicken the last minute of cooking just so it is warmed.

Spread 1/2 teaspoon butter or margarine inside each roll. Place the opened rolls on a baking sheet and place in the oven. Cook for 4 to 5 minutes. Remove from oven and place cheese on each of the buns. Return to oven and cook an additional 4-5 minutes until the cheese is just slightly melted.

Remove from oven and place rolls on individual plates. Place a lettuce leaf on each roll, then divide the chicken mixture evenly between the rolls.