Italian Chicken Sandwich

Italian Chicken Sandwich


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  • 12ounces skinless, boneless chicken thighs, cut into thin strips
  • 1teaspoon dried Italian seasoning, crushed
  • 2teaspoons olive oil
  • 3/4cup green sweet pepper strips (1 medium)
  • 3/4cup red sweet pepper strips (1 medium)
  • 3/4cup thinly sliced onion (1 medium)
  • 2/3cup light roasted red pepper-and-garlic-flavored pasta sauce
  • 4rosemary-and-olive oil-flavored foldable flatbreads
  • 1/2cup shredded part-skim mozzarella cheese
  • 1/4cup coarsely chopped mild banana peppers
  • 2tablespoons snipped fresh basil
  • Directions

    1. Season chicken with Italian seasoning. In a large nonstick skillet cook chicken in hot oil over medium heat about 5 minutes or just until brown. Stir in green pepper, red pepper, and onions. Cook for 5 to 7 minutes more or until vegetables are just tender. Stir in pasta sauce; heat through.
    2. Spoon chicken mixture evenly onto one side of each flatbread. Sprinkle with mozzarella cheese, banana peppers, and basil. Fold flatbreads in half (sandwiches will be full).
    3. Preheat a covered indoor grill, panini press, grill pan, or large skillet. Place sandwiches, half at a time, in grill. Cover and cook 3 to 4 minutes or until browned and cheese is melted. (If using a grill pan or skillet, place sandwiches on grill pan or skillet. Weight sandwiches down* and cook for 2 to 3 minutes or until bread is toasted. Turn sandwiches over, weight them down, and cook about 2 minutes more or until toasted and cheese is melted.)

    From the Test Kitchen


    *Weight the sandwiches down by placing a heavy skillet on top of them; add a few unopened cans of food to the top skillet. (If you use a heavy cast iron skillet, you might not need to use the cans for weight.)

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