Today's Recipe: Santa Fe Chicken Sandwiches

2001/01/16 Submitted by: Sharon W.

I had a sandwich like this in a restaurant once and was so impressed by it that I immediately went home and created my own recipe. (If you ask me, my version is even better!) The recipe is just about as simple as you can get. It's quick enough to make for lunch, yet refined enough for dinner.


4 chicken breasts, boneless and skinless
1 large green pepper (sliced thinly)
1 large onion (sliced thinly)
olive oil to sauté the peppers and onions in


2 Tbsp. chili pepper
1 tsp. cumin
1 1/2 tsp. cayenne pepper
1/3 - 1/2 cup olive oil
1/3 cup vinegar
4 oz. spicy French dressing
1 tsp. onion powder
1/2 garlic powder
juice of 2 limes


Marinate the chicken breasts for at least 3 hours in the marinade ingredients. Either preheat the grill or the oven (to 425 degrees). Sauté the peppers and onions in the olive oil. Bake the chicken for 20-25 minutes, turning frequently and basting with the marinade.

When the chicken is thoroughly cooked (no longer pink) serve with warm, toasted onion/cheese rolls or the roll/bread of your choice. Some great condiments to serve with this recipe are: diced tomatoes; shredded cheeses; jalapeno peppers; red, yellow and green peppers; and red onions.

Great one, Well done Sharon

Sue and family found its a great pre-made meal for fishing trips, can be eaten cold or heated as toast or the best way possible on an open fire.