Friday, July 29, 2011

Cheesy Chicken & Peppers Sandwich


We were both hungry for dinner, but neither of us had a concise idea for what to prepare. Chicken sounded good. It always does. So I defrosted a few small boneless chicken tenderloins. We had lots of fresh peppers in the fridge and a new-to-us type of cheese--white cheddar. At first I was thinking "patty melt," but quickly decided I didn't want to be that unhealthy. Toasting the buns provided a perfect crispness, reminiscent of the grilled sandwich, but without the butter.

This sandwich hit it out of the park! We were both totally in love with the meal, made complete with a heaping side of broccoli.

Cheesy Chicken & Peppers Sandwich 
Serves 2

1 boneless, skinless chicken breast
garlic powder
1/4 red onion, sliced thinly 
1/4 yellow pepper, sliced thinly
1/4 jalapeno pepper, sliced thinly 
2 slices white cheddar cheese
2 hamburger buns (I recommend these OR your favorite.)

Heat a large skillet over medium heat. Drizzle with canola oil. 

Slice the chicken breast in half width-wise (butterfly style) and pound out to even thickness. Sprinkle with salt, pepper, and garlic powder. Add to hot pan. Cook 3-4 minutes, turn. Add peppers and onion to the pan. Cook chicken and peppers 3-4 minutes. Add white cheddar cheese slices to the top of chicken. Cover pan to melt cheese. 

Toast hamburger buns. Place cheesy chicken breast atop bun and arrange half of the peppers and onions on top. Repeat for second sandwich. 

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