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Source: Pace Recipes

Pace® Mexican Chicken Sandwiches
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Serves: 0
Prep Time: 10 minutes
Cook Time: 25 minutes
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1 loaf (11 3/4 ounces) Pepperidge Farm Breads
3 tsp. Vegetable Oil
2 small green or red bell pepper, cut into 2-inch-long strips (about 2 cups)
1/2 lb. skinless, Boneless Chicken breasts, OR thighs, cut into strips
2 tsp. chili powder
Pace® Chunky Salsa

Preheat oven to 350°F. Cut bread bag at one end. Place on baking sheet in center of oven. Bake 25 min. or until hot.

In medium skillet over medium heat, heat 2 teaspoons oil. Add peppers and cook until tender. Set peppers aside.

Add remaining oil. Sprinkle chicken with chili powder. Over medium-high heat, cook chicken until browned, stirring often. Return peppers to pan and heat through.

Remove bread from bag. Separate bread halves. Spoon chicken mixture on bottom bread half and top with remaining bread half. Cut into quarters. Serve with salsa. Makes 4 sandwiches.

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