Want a tasty and healthy sandwich? Make a hot chicken fillet sandwich with bell peppers, onions, and cheese. Intense taste and a very successful combination of products. To make the sandwich more beautiful, you can use different colored bell peppers.
Summary
| Course | Main Dish |
| Servings (Default: 6) |
Ingredients
Ingredients- Whole grain bread – 6 thin slices
- Chicken fillet without skin – about 500 g
- Bulb onions – 2-3 pcs.
- Hard cheese – 120 g
- Sweet red pepper – 0.5 pcs.
- Sweet yellow pepper – 0.5 pcs.
- Sweet green pepper – 0.5 pcs.
- Garlic – 2 cloves
- Dried Italian herbs – 1 teaspoon
- Ground black pepper – 0.5 teaspoon
- Olive oil – 1 tbsp
Print Recipe
Pin Recipe Instructions
- Wash the chicken fillet and pat dry with a paper towel. Cut the fillets into strips. Cut the bell peppers into strips. Peel the onions and cut into half rings.
- Heat a nonstick skillet over high heat. Fry the chicken strips in the dry skillet, stirring occasionally, for 5 minutes.
- Reduce heat to medium. Add the bell peppers, onions, garlic (pressed), dried Italian herbs, and ground black pepper. Fry, stirring occasionally, for 5 to 8 minutes until the vegetables are soft and the chicken reaches an internal temperature of 74°C (165°F).
- Sprinkle the chicken and vegetables with grated cheese. Cover the skillet and continue cooking over medium heat for 1 minute until the cheese melts.
- Preheat the oven to 180°C (356°F). Place the bread slices on a baking sheet and bake for 4 to 5 minutes, flipping halfway through, until both sides are lightly toasted.
- Assemble the sandwiches by placing the chicken and vegetable filling onto the toasted bread.
Bon Appetit!
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