Tuesday, January 11, 2011

chicken sandwiches with white onions and peppers... 20 minutes

the goods:

2 teaspoons olive oil
1 small white onion, cut into 1/2-inch wedges
1 green bell pepper, seeded and cut into 1/2-inch strips
2 teaspoons fresh oregano leaves
1/3 cup finely grated white cheddar cheese
2 chicken cutlets
cayenne pepper
1 tablespoon mayonnaise
1/2 baguette, halved lengthwise and insides scooped out
lettuce leaves

In a large skillet, heat 1 teaspoon oil over medium. Add onion, belle peppers, and oregano. Season with salt and pepper. Cook, stirring frequently, until onion and bell pepper are tender, about 12 minutes. Transfer mixture to a medium bowl; tent with foil to keep warm.
Add 1 teaspoon oil to skillet. Season chicken on both sides with salt and pepper and pinch of cayenne. Cook until golden brown on one side, about 3 minutes. Flip and cook until chicken is cooked through, about 1 minute more.

Spread mayonnaise on inside of bread. Assemble sandwich with vegetables, chicken, cheese, and lettuce. Cut in half crosswise to serve.

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