Ingredients
2 boneless, skinless chicken breast halves
1 red or yellow bell pepper
2 slice red or yellow onion
2 tbsp. light or regular mayonnaise
1 tbsp. pureed canned chipotle chilies in adobo sauce
2 slice Sargento® Deli Style Sliced Colby-Jack Cheese
2 ciabatta sandwich rolls or crusty Italian rolls
Preparation
Step 1Preheat broiler. Arrange chicken, bell pepper halves, and onion slices on rack of broiler pan.Step 2Combine mayonnaise and chipotle chilies; mix well. Set aside 1 tablespoon mayonnaise mixture. Spread 1 tablespoon mayonnaise mixture over chicken and vegetables. Broil 4 inches from heat source for 5 minutes.Step 3Turn; brush 1 tablespoon mayonnaise mixture over chicken and vegetables. Return to broiler; broil 4 to 5 minutes or until chicken is cooked through and vegetables are tender. Place cheese over chicken; continue to broil until cheese melts, about 30 seconds. Arrange vegetables and chicken on bottom of rolls; spread reserved mayonnaise mixture over cut sides of tops of rolls and close sandwiches.Serving size is 226 grams. Each serving: 2.7 g monounsaturated fat, 1.2 g polyunsaturated fat, 13 RE vitamin A, 6 mg vitamin C, 215 mg calcium, and 2 mg iron.
