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We always love having this for supper—I love it because it’s so easy to make, and everyone else loves it because it’s so delicious!
2 red peppers, sliced
1 (10-ounce) box white mushrooms, sliced
2 tablespoons oil, divided
salt
8 thinly sliced cutlets
2 teaspoons garlic salt
1 teaspoon Pereg Paprika
1 tablespoon Gefen Minced Onion
4 baguettes
Sabra Hummus, honey-mustard, or other dressing or spread
Place peppers and mushrooms in an eight-inch square pan with one tablespoon oil and a sprinkle of salt.
Bake at 375 degrees Fahrenheit for approximately 15 minutes.
In a bowl, mix remaining tablespoon of oil with garlic salt, paprika, and minced onion. Mix in the cutlets and lay on a baking sheet.
Broil at 500 degrees Fahrenheit for five minutes, then flip and broil for three more minutes. They may need a bit more time, depending on how thick they are. (Alternately, chicken can be grilled in a grill pan.)
Spread your favorite spread or dressing on the baguettes and fill with chicken cutlets and vegetables.
Styling and photography by Chay Berger
www.thevoiceoflakewood.com
(732) 901-5746
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