OPEN-FACE CHICKEN AND SAUTÉED PEPPER SANDWICHES

OPEN-FACE CHICKEN AND SAUTÉED PEPPER SANDWICHES

Ingredients:
3 tablespoons extra-virgin olive oil
2 large red bell peppers, seeded and cut into thin strips
2 large orange or yellow bell peppers, seeded and cut into thin strips
2 large green bell peppers, seeded and cut into thin strips
1 large yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried oregano, crushed
1 teaspoon dried rosemary, chopped
1 tablespoon dried parsley

Directions:
1⁄ cup dry red wine or 1⁄ cup chicken broth and 2 tablespoons balsamic vinegar
2 3
Salt and freshly ground black pepper to taste
8 slices bread, toasted
1. Remove and discard the skin from the chicken; remove the meat from the bones
and shred it.
2. Bring the oil to temperature in a large nonstick skillet. Add the peppers; sauté for
3 minutes. Add the onion; sauté for 5 minutes, or until the onion is transparent.
Stir in the garlic, oregano, rosemary, and parsley. Add the wine or broth and
vinegar; simmer for 5 minutes. Stir in the shredded chicken and simmer for 5
more minutes, or until the chicken is heated through, the peppers are tender, and
most of the wine is evaporated. Taste for seasoning and add salt and pepper if
needed. To serve, evenly spoon the mixture over the top of the toast slices.
Seasoning Suggestions
The herbs used in this recipe go well with an Italian-seasoned rotisserie
chicken; however, you may need to adjust the amounts according to how
highly seasoned the chicken is. If you’re using a lemon-pepper rotisserie
chicken, you may wish to omit the herbs suggested in the recipe and replace
them with some Mrs. Dash Lemon Pepper Seasoning Blend to taste.
CHICKEN FRIED RICE
How the chicken is seasoned will determine whether the stir-fry sauce will stand on
its own or if you’ll need to add toasted sesame oil, soy sauce, and/or honey for
additional flavor.
Yields 4 servings
1 8.8-ounce microwaveable pouch brown or white rice
1 3-pound rotisserie chicken