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Tuscan Chicken And Pepper Sandwich

sandwiches, light meals, chicken

2 tablespoons black olives
--pitted and finely chopped
1 tablespoon chopped drained capers
1 tablespoon nonfat mayonnaise
4 slices firm italian bread
2 teaspoons olive oil
2 cups frozen pepper stir-fry mix
1 pinches red pepper flakes
1 garlic clove; minced
1/2 teaspoon balsamic vinegar
4 ounces sliced cooked chicken
salt; to taste
pepper; to taste
6 large fresh basil leaves; optional

1. In small bowl, mix together olives, capers and mayonnaise. Spread mixture over one side of each bread slice.

2. In large skillet, over high heat, heat oil. Add stir-fry mix and red pepper flakes. Cook, stirring, about 5 minutes, or until peppers are tender and browned. Add garlic and vinegar; continue cooking 1 minute longer.

3. Spoon peppers over two slices of the bread. Top with chicken; season with salt and pepper. Add a layer of fresh basil leaves. Press remaining bread slices on top, puree side down.

4. Place the sandwiches in the skillet; cook over low heat about 5 minutes, or until toasted on the undersides. Turn over; cook about 5 minutes longer, or until toasted on the second side.

Per serving: About 372 calories, 25g protein, 39g carbohydrate, 12g fat, 29% calories from fat, 23mg cholesterol, 901mg sodium, 4g fiber.

Busted by Gail Shermeyer <>

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Contributor: Lose Weight & Stay Fit, Woman's Day V7#5

Yield: 2 servings

Preparation Time: 0:30

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