| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Mayonnaise |
| 3 |
lg |
Garlic cloves; minced |
| 2 |
ts |
Minced canned chipotle chilies |
| 1 |
lg |
Red bell pepper |
| 1 |
lg |
Yellow bell pepper |
| 1 |
lg |
Orange bell pepper |
| 5 |
c |
Mixed baby greens |
| 5 |
md |
Tomatoes; thinly sliced |
| 12 |
|
Skinless boneless chicken breast halves; 6- to 8-ounce |
| 2 |
tb |
Olive oil |
| 12 |
oz |
Monterey Jack cheese with jalapeños; sliced |
| 4 |
|
French bread baguettes; ends trimmed, each cut crosswise into 3 equal pieces, halved lengthwise |
INSTRUCTIONS
Guests take part in the fun by assembling their own sandwiches with
colorful roasted peppers, mixed greens, tomatoes, chipotle mayonnaise and
jalapeño Monterey Jack cheese. Serve chilled sodas and iced tea.
Mix mayonnaise, garlic and chipotle chilies in medium bowl. Season with
salt and pepper. Transfer to serving bowl.
Char bell peppers over gas flame or in broiler until blackened on all
sides. Place in bag; let stand 10 minutes. Peel; seed. Cut into 1-inch-wide
strips. (Mayonnaise and peppers can be prepared 1 day ahead. Cover
separately; refrigerate.) Arrange peppers on platter with greens and
tomatoes.
Preheat oven to 400°F. Lightly oil heavy large baking sheet. Place chicken
on baking sheet. Brush chicken with oil. Sprinkle with salt and pepper.
Bake until cooked through, about 10 minutes. Transfer chicken to cutting
board. Cut crosswise into 1/2-inch-wide slices, keeping slices of each
breast together. Return chicken to baking sheet. Top with cheese. Bake
until cheese melts, about 2 minutes.
Transfer chicken to platter and serve with bread, mayonnaise, roasted bell
peppers, mixed greens and tomatoes.
Makes 12 Servings
Bon Appétit
June 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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