4 (3-4 ounce) boneless, skinless chicken breasts
1 teaspoon olive oil
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
4 small French rolls, split and toasted

Heat oil in a large nonstick skillet over medium heat. Add bell peppers, onion and garlic and saute for 5 minutes. Reduce heat to low and cook about 20 minutes or until vegetables are very soft. Sprinkle with salt and pepper.

Grill chicken over medium flame for 8 minutes on each side or until chicken is no longer pink in the center. Or, broil for 7-8 minutes per side. Place chicken on rolls, divide pepper mixture evenly and spoon over chicken.

Makes 4 Servings
Serving Size: 1 roll with a chicken breast and 4 ounces pepper mixture