Peppered chicken & cilantro sandwiches
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless, skinless chicken | |
| Breast halves, cut in strips | ||
| 6 | tablespoons | Nonfat plain yogurt |
| 4 | teaspoons | Dijon mustard |
| 2 | tablespoons | Grated Romano cheese |
| ½ | cup | Finely chopped cilantro |
| 4 | tablespoons | Olive oil |
| 1 | large | Green bell pepper, julienned |
| 1 | large | Red bell pepper, julienned |
| 1 | medium | White onion, thinly sliced |
| 6 | larges | Sandwich buns, sliced and |
| Toasted inside | ||
| 6 | larges | Romaine lettuce leaves |
| 6 | Slices lowfat swiss cheese | |
Directions
In a small bowl, mix together yogurt, mustard, Romano cheese and cilantro; set aside. In a large frypan, place olive oil over medium-high heat. Add chicken, green and red peppers and onion; stir-fry about 8 minutes or until fork can be inserted in chicken with ease. Brush each side of buns liberally with yogurt-cilantro mixture. Place 1 Romaine leaf on bottom part of each bun; top with slice of Swiss cheese. Add generous amount of chicken mixture and top of bun. Serve hot or wrap in platict wrap and chill in refrigerator to serve cold.
typed by jessann :)