Peppered Chicken & Cilantro Sandwiches

  • Yield: 6 servings


4-- boneless, skinless chicken breast halves, cut in strips
6tablespoons nonfat plain yogurt
4teaspoons Dijon mustard
2tablespoons grated Romano cheese
1/2cup finely chopped cilantro leaves
4tablespoons olive oil
1large green bell pepper, julienned
1large sweet red pepper, julienned
1medium white onion, thinly sliced
6large sandwich buns, sliced and toasted inside
6large Romaine lettuce leaves
6slices lowfat Swiss cheese


  1. In small bowl, mix together yogurt, mustard, Romano cheese and cilantro; set aside. In large frypan, place olive oil over medium-high heat. Add chicken, green and red peppers and onion; stir-fry about 8 minutes or until fork can be inserted in chicken with ease. Brush each side of buns liberally with yogurt-cilantro mixture. Place 1 Romaine leaf on bottom part of each bun; top with slice of Swiss cheese. Add generous amount of chicken mixture and top of bun. Serve hot or wrap in plastic wrap and chill in refrigerator to serve cold.