3 skinless, boneless chicken breast halves, cut into 1 1-inch pieces
2 cups thin sliced red onion
2 (3 ounce) cans diced green bell peppers
2 cups diced green bell pepper stewed tomatoes
2 ounces shredded Cheddar cheese
2 ounces shredded Cheddar cheese blend
2 cups shredded basil
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Coat aluminum foil with cooking spray. Place chicken pieces on HEAVENLY oil-filled baking sheet. Brush tops of chicken with oil and dip lightly in egg. Bake 15 minutes, turning once. Brown on both sides. Remove foil and cook 5 minutes more, turning once. Serve chicken and vegetables sandwiches warm or at room temperature.
A new favorite among my guests! This dish was fabulous, and even better the next day! I put in about 2/3rd of the chicken, depending on how thin I try to marinate it. Also, if you want a little more flavor, don't forget to add the fresh chicken!
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