- 4 boneless skinless chicken breast halves
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 cup chopped green pepper
- 1/2 cup chopped onion
- 4 slices mozzarella cheese
- 4 sandwich rolls, split and toasted
- Flatten chicken to 1/4-in. thickness. Season with salt and pepper. In a large skillet, cook chicken in oil for 5 minutes. Turn chicken.
- Add green pepper and onion to skillet. Cook 5 minutes longer or until chicken juices run clear and vegetables are crisp-tender.
- Spoon vegetables over chicken; top with cheese. Remove from the heat; cover and let stand for 1 minute or until cheese is melted. Serve on rolls. Yield: 4 servings.
Originally published as Cheesy Chicken Sandwiches in Quick Cooking September/October 2004, p10
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Reviewed Jan. 13, 2012
"I make this all the time but to save calories we don't put it on the rolls."