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- 4 medium skinless, boneless chicken breast halves
- 1 recipe Marinade (recipe below)
- 2 medium onions, cut into 1/2-inch thick slices (about 4 cups)
- 2 medium red sweet peppers, cut into bite-sized strips (about 2 cups)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 3 tablespoons butter, softened
- 1 clove garlic, minced
- 4 sandwich rolls, split
- 4 thin slices provolone cheese
1. Between two pieces of plastic wrap, pound chicken to 1/2 inch thickness. Place in self-sealing plastic bag set in shallow dish. Add marinade; seal bag. Refrigerate 1 to 2 hours.
2. Drain chicken; discard marinade. In a large skillet cook onions and sweet peppers, covered, in hot oil over medium-low heat 13 to 15 minutes or until tender; stir occasionally. Uncover; add 2 cloves minced garlic; cook and stir over medium-high heat 3 to 5 minutes more or until onions are golden. Stir in vinegar and 1/4 teaspoon each salt and ground black pepper. Cook until vinegar evaporates. Remove from heat; set aside.
3. Grill chicken on rack of uncovered grill directly over medium coals for 8 to 11 minutes or until no longer pink; turn once. Combine butter and 1 clove minced garlic. Spread on cut sides of rolls. Grill rolls, cut sides down, 1 to 2 minutes until golden. Place cheese on bottom halves of rolls. Top with chicken and vegetables. Add tops. Makes 4 sandwiches.
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoon dried Greek or Italian seasoning, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
1. Combine lemon juice, olive oil, Greek or Italian seasoning, salt, and black pepper.
- Servings Per Recipe 4,
- cal. (kcal) 627,
- Fat, total (g) 33,
- chol. (mg) 109,
- sat. fat (g) 12,
- carb. (g) 42,
- Monosaturated fat (g) 16,
- Polyunsaturated fat (g) 3,
- fiber (g) 3,
- sugar (g) 9,
- pro. (g) 40,
- vit. A (IU) 2332,
- vit. C (mg) 117,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 13,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 81,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1007,
- Potassium (mg) 527,
- calcium (mg) 303,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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