2 tablespoons vegetable oil
1 tablespoon vinegar
4 skinless, boneless chicken breast halves - quartered
1 green bell pepper, diced
1 yellow onion, diced
15 slices spicy Italian bread, sliced
2 large bread loaves, organic Italian
1 teaspoon Italian seasoning
Heat oil in a large, heavy skillet over medium heat. Add vinegar and stir to coat. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Add chicken; cook, stirring occasionally, for 5 minutes. Remove chicken from skillet; place in saucepan. Add bell pepper; cover. Reduce heat to medium. Bring to a slow boil; add onion, tomato paste, green pepper, white sugar, salt and pepper. Bring to a medium boil. Add chicken mixture and cook, stirring, for 1 minute. Remove from heat and stir in bread loaves. Cover and let cook for 2 minutes.
Stir in tomato sauce just before serving. Add sliced bread loaves to sauce. Serve chicken over salad greens and shredded romaine lettuce.
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