Chicken and Peperonata on Rosemary Bread
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2 chicken breasts
1/2 cup water
salt and pepper
rosemary
2 TBS olive oil
Chili Powder
1 small onion, sliced
1 red and 1 yellow pepper, sliced
6 black olives
1 TBS capers
8 large slices rosemary bread
2 garlic cloves, cut in half
8 basil leaves
Boil chicken in water, salt, pepper and rosemary. Sauteé onion in olive oil with chili powder; add peppers and cook until peppers are tender. Near the end of cooking, stir in olives and capers, season with salt and pepper. Slice each chicken breast into three fillets. Toast bread on both sides. Cover with garlic, chicken and pepper mixture. Cover with basil and pepper. Makes 4 sandwiches.
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