 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
I got the inspiration for this recipe when I knew my parents and in-laws were coming to see our new home, shares Kerry Durgin Krebs of New Market, Maryland. My mother-in-law has food allergies, my father-in-law has some very specific food preferences and my parents appreciate light meals. I created this chicken sandwich with fresh basil for our lunch. Ingredients:
1/2 teaspoon pepper |
1/4 teaspoon salt |
dash paprika |
1 pound boneless skinless chicken breasts, cut into 1/2-inch slices |
6 tablespoons prepared olive oil vinaigrette salad dressing, divided |
6 italian or french sandwich rolls, split |
18 basil leaves |
1 jar (7 ounces) roasted sweet red peppers, drained |
1/4 cup shredded romano cheese |
Directions:
1. In a bowl, combine the pepper, salt and paprika; sprinkle over chicken slices. In a nonstick skillet over medium-high heat, cook chicken in 2 tablespoons salad dressing for 4-5 minutes on each side or until chicken is no longer pink.
2. Brush remaining salad dressing on rolls. Place basil leaves on rolls; top with chicken and red peppers. Sprinkle with Romano cheese. Yield: 6 servings.
|
|