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Chicken and Roasted Pepper Sandwiches

Makes: 4 servings Yield: 4 sandwiches
Prep 15 mins Marinate 15 mins Grill 4 mins to 10 mins  (uncovered)
Chicken and Roasted Pepper Sandwiches
Ingredients
  • 1/4  cup  olive oil
  • 4  teaspoons  red wine vinegar
  • 1  tablespoon  snipped fresh thyme
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  crushed red pepper
  • 4  skinless, boneless chicken breast halves
  • 4  slices Italian bread, 1-inch bias-cut
  • 1/4  cup  semisoft cheese with herbs or semisoft goat cheese (chevre)
  • 1  cup  roasted red sweet peppers (about one 7-ounce jar), cut into strips
  • 1/2  cup  fresh basil, watercress, or baby spinach leaves
Directions

1. For marinade, in a small bowl whisk together oil, vinegar, thyme, salt, and crushed red pepper. Reserve 2 tablespoons of mixture; set aside.

2. Place chicken between two sheets of plastic wrap; pound lightly with the flat side of a meat mallet to about 1/2-inch thickness. Place in a resealable plastic bag set in a shallow dish. Add remaining marinade; seal bag. Marinate at room temperature about 15 minutes or in the refrigerator for up to 1 hour.

3. Lightly grease the rack of an indoor electric grill or lightly coat with nonstick cooking spray. Preheat grill. Drain chicken, discarding marinade. Place chicken on the grill rack. If using a covered grill, close the lid. Grill until chicken is no longer pink (170 degrees degrees F). For a covered grill, allow 3 to 4 minutes. For an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling.

4. Brush cut sides of bread with reserved marinade. Place bread, cut sides down, on grill rack. If using a covered grill, close the lid. Grill until lightly toasted. For a covered grill, allow 1 to 2 minutes. For an uncovered grill, allow 2 to 4 minutes, turning once halfway through grilling. Remove bread from grill.

5. To serve, place a chicken breast on each grilled bread slice. Spread with cheese. Top each sandwich with sweet pepper and basil. Makes 4 sandwiches.

Nutrition Facts (Chicken and Roasted Pepper Sandwiches)
  • Servings Per Recipe 4,
  • cal. (kcal) 418,
  • Fat, total (g) 20,
  • chol. (mg) 82,
  • sat. fat (g) 5,
  • carb. (g) 21,
  • fiber (g) 2,
  • pro. (g) 37,
  • vit. A (IU) 243,
  • vit. C (mg) 105,
  • Thiamin (mg) 0,
  • sodium (mg) 629,
  • calcium (mg) 50,
  • iron (mg) 3,
  • Vegetables () 1,
  • Starch () 1,
  • Very Lean Meat () 5,
  • Fat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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