"I got the inspiration for this recipe when I knew my parents and in-laws were coming to see our new home," shares Kerry Durgin Krebs of New Market, Maryland. "My mother-in-law has food allergies, my father-in-law has some very specific food preferences and my parents appreciate light meals. I created this chicken sandwich with fresh basil for our lunch."
Ingredients
1/2 teaspoon pepper
1/4 teaspoon salt
Dash paprika
1 pound boneless skinless chicken breasts, cut into 1/2-inch slices
1 jar (7 ounces) roasted sweet red peppers, drained
1/4 cup shredded Romano cheese
Instructions
1In a bowl, combine the pepper, salt and paprika; sprinkle over chicken slices. In a nonstick skillet over medium-high heat, cook chicken in 2 tablespoons salad dressing for 4-5 minutes on each side or until chicken is no longer pink.
2Brush remaining 4 tablespoons salad dressing on rolls. Place basil leaves on rolls; top with chicken and red peppers. Sprinkle with Romano cheese.
