Open-Face Chicken and Sautéed Pepper Sandwiches
Sweet red bell peppers are high in vitamin C, so this recipe gives you an inexpensive and healthful way to stretch a rotisserie chicken to feed a crowd. As a bonus, the sandwich topping could just as easily be tossed with pasta or used to top salad greens.
INGREDIENTS | SERVES 8
- 1 3-pound rotisserie chicken
- 3 tablespoons extra-virgin olive oil
- 2 large red bell peppers, seeded and cut into thin strips
- 2 large orange or yellow bell peppers, seeded and cut into thin strips
- 2 large green bell peppers, seeded and cut into thin strips
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano, crushed
- 1 teaspoon dried rosemary, chopped
- 1 tablespoon dried parsley
- ½ cup dry red wine or ⅓ cup chicken broth and 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper to taste
- 8 slices bread, toasted
Remove and discard the skin from the chicken; remove the meat from the bones and shred it.
Bring the oil to temperature in a large nonstick skillet. Add the peppers; sauté for 3 minutes. Add the onion; sauté for 5 minutes, or until the onion is transparent.
Stir in the garlic, oregano, rosemary, and parsley. Add the wine or broth and vinegar; simmer for 5 minutes.
Stir in the shredded chicken and simmer for 5 more minutes, or until the chicken is heated through, the peppers are tender, and most of the wine is evaporated. Taste for seasoning and add salt and pepper if needed.
To serve, evenly spoon the mixture over the top of the toast slices.
Seasoning Suggestions
The herbs used in this recipe go well with an Italian-seasoned rotisserie chicken; however, you may need to adjust the amounts according to how highly seasoned the chicken is. If you're using a lemon-pepper rotisserie chicken, you may wish to omit the herbs suggested in the recipe and replace them with some Mrs. Dash Lemon Pepper Seasoning Blend to taste.
