CHICKEN BREAST SANDWICH WITH SAUTÉED PEPPERS, ONIONS AND PROVOLONE CHEESE

SERVES 2

There are many great ways to prepare boneless chicken breasts, but I love them in sandwiches. This preparation, adding sautéed peppers and onions, is quick, easy, healthy and delicious.

INGREDIENTS

1 tablespoon olive oil, more if needed

2 small boneless, skinless chicken breasts

Salt and pepper to taste

1/2 each small red and green pepper, sliced thin

1/2 large onion, preferably sweet, sliced thin

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1 medium clove garlic, finely chopped

2 club rolls, or other crusty sandwich roll, halved

Thinly sliced provolone cheese (or other cheese, as desired)

Mayonnaise (optional garnsh)

Sliced or ground hot peppers (optional garnish)

Heat a medium skillet over medium-high heat. Add the tablespoon of oil. Season the chicken on both sides with salt and pepper. Add to the pan and cook until browned and done, about 4 minutes per side. Remove from pan and cover lightly with foil. Reduce heat to medium. If needed, add a little more oil to the pan, then the peppers and onions. Season with the basil, oregano, salt and pepper. Sauté, tossing occasionally, until tender, about 10 minutes. Add the garlic and sauté another minute. If desired, spread both insides of the rolls with mayonnaise. Slice the chicken breasts on an angle and place on bottom half of roll, overlapping as needed to fit. Top with the cheese, then the peppers and onions, and remaining half of roll. (The heat from the chicken, peppers and onions will melt the cheese slightly.) If desired, garnish with hot peppers. Serve immediately.

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