Peppered Chicken & Cilantro Sandwiches

  • Yield 6 servings


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



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