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Source: FamilyTime Community Cookbook

BROILED CHICKEN AND ROASTED PEPPER SANDWICHES
Either broiled or grilled, these ingredients make for a delicious sandwich.
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Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
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1 large red or yellow bell pepper
1/2 to 1 pound parmigiano-reggiano cheese
2 Boneless skinless chicken breast halves
1 tablespoon balsamic vinegar
4 tablespoons olive oil
freshly ground black pepper
1 round loaf crusty bread, (about 8 inches in diameter)
1 large garlic clove
1/4 cup packed fresh basil leaves




Preheat broiler.

Quick-roast and peel bell pepper and cut into 1-inch-wide strips. With a vegetable peeler shave enough Parmigiano-Reggiano to measure about 1/2 cup.

Put chicken between 2 sheets of dampened plastic wrap and with a rolling pin or flat side of a meat pounder lightly pound to about 1/4 inch thick. Arrange chicken on lightly oiled rack of a broiler pan.

In a small bowl whisk together vinegar, 1 tablespoon oil, pepper, and salt to taste. Brush chicken with vinaigrette and broil 2 to 3 inches from heat 5 minutes. Turn chicken over and brush with vinaigrette. Discard any remaining vinaigrette and broil chicken until just cooked through, about 5 minutes more. Transfer chicken to a plate and keep warm, loosely covered with foil.

Cut four 1/2-inch-thick slices from middle of loaf and lightly brush both sides of each slice with remaining 3 tablespoons oil. Toast bread slices on broiler pan under broiler. Halve garlic clove crosswise and rub over 1 side of each slice of toast.

Assemble sandwiches with chicken, peppers, cheese shavings, and basil and season with salt and freshly ground pepper.

TO QUICK-ROAST AND PEEL PEPPERS




Broiler method:
Preheat broiler.

Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes.

Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers.







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