Wednesday, October 1, 2008

Super Yummy Santa Fe Chicken Sandwiches

So, several of you asked for this earlier, so I took a picture of the meal to put up with the recipe...then I kept forgetting. In my picture, the peppers and onions are falling off the sandwich, but oh well. Here you go...Santa Fe Chicken Sandwiches. It's a bit spicy, but not too bad. Marcus doesn't like spice but loves these -- so the heat is definitely manageable. And as far as I can tell, this is a healthy option for dinner. Protein, good fats with the olive oil, peppers and onions, mmmmmmm.


4 boneless, skinless chicken breasts
1 large green pepper thinly sliced
1 large onion thinly sliced
olive oil to saute the peppers and onion


2 T. chili pepper
1 tsp. cumin
1 1/2 tsp. cayenne pepper
1/3- 1/2 c. olive oil
1/3 c. vinegar
4 oz. French dressing (1,000 Island)
1 tsp. onion powder
1/2 tsp. garlic powder
juice of 2 limes

Marinate the chkn. breasts for at least 3 hours in the marinade ingredients. (I just make it up in the morning and let it suck in those fabulous flavors all day.)

Either preheat the grill or oven to 425. Saute the peppers and onions in the oil. Bake chkn for 20-25 minutes, turning frequently and basting with the marinade. (I just leave it in the oven and baste periodically -- no turning over for me. That's too much work.)

When chkn is thoroughly cooked (no longer pink) serve with warm, toasted onion rolls or the roll of your choice. (We used whole wheat or multi-grain buns.)

I topped the chicken with a bit of shredded cheese, then the peppers and onions. mmm mmm good. Some other good toppings for this type of sandwich may be tomatoes, jalapeno peppers, red, yellow, and green peppers, red onions.


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