This kind of like a Philly cheese steak sandwich, but using chicken. Serve with French fries or roasted potatoes. For a lighter meal, serve with a salad.
Olive oil
1 red onion, halved and then sliced thinly
1 green bell pepper, seeded and sliced thinly
1 garlic glove, minced
Salt and pepper for seasoning
Italian seasoning
Cayenne pepper, for seasoning
1 slice of Swiss cheese (low fat if you want to try and cut back on the fat or skip it all together)
boneless, skinless chicken cutlets
Sundried tomato pesto (I purchased this at Trader Joes - you could use mayonnaise, but this was a healthier and tastier option)
whole wheat buns
In a non-stick sauté pan, drizzle with olive oil and heat over medium-high heat. Once the pan is hot, add onion, bell pepper and season with salt and pepper. Sauté until just half way caramelized. Add garlic and sauté until cooked through and caramelized. Be sure to stir frequently. Once they are done, remove from heat.
Place a grill pan over medium-high heat. Drizzle with a bit of olive oil. Season both sides of the chicken with salt, pepper, Italian seasoning and cayenne. Grill both sides of the chicken until the chicken is cooked through. A couple of minutes before chicken are done; place cheese slices on the chicken.
Toast buns and spread sundried tomato pesto on top and bottom half of the bun. Top with chicken and then with the caramelized onion and pepper mixture.
Serve and ENJOY!!!
Wine pairing..........Chardonnay or even a Pinot Noir.
