Mexican Chicken Sandwiches

Mozzarella-garlic bread is filled with a mouthwatering combination of chili-seasoned chicken, pepper strips and salsa to make these satisfying and delicious sandwiches.

At a glance

Prep

25 min.

Total

40 min.

Serves

Cook: 15 min.

Made With

Pepperidge Farm® Mozzarella and Garlic Loaf

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What You'll Need

3 teaspoons vegetable oil
2 small green or red peppers, cut into 2-inch-long strips (about 2 cups)
1/2 pound skinless, boneless chicken breasts or thighs, cut into strips
2 teaspoons chili powder
1 loaf (11 3/4 ounces) Pepperidge Farm® Mozzarella and Garlic Loaf, prepared according to package directions
Pace® Chunky Salsa

How to Make It

1
Heat 2 teaspoons oil in a 10-inch skillet over medium heat. Add the peppers and cook until they're tender. Remove the peppers from the skillet and set aside.
2
Sprinkle the chicken with the chili powder. Add the remaining oil and heat over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Return the peppers to the skillet and cook until the chicken is cooked through.
3
Spoon the chicken mixture on the bottom bread half and top with the remaining bread half. Cut the sandwich into quarters. Serve with the salsa, if desired.

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Recipe Nutritional Information

Made With	Pepperidge Farm Mozzarella Garlic Bread
Calories	407
Total Fat	20g
Saturated Fat	7g
Cholesterol	42mg
Sodium	543mg
Total Carbohydrate	34g
Dietary Fiber	3g
Protein	13g
Vitamin A	14%DV
Vitamin C	61%DV
Calcium	8%DV
Iron	14%DV