Chicken Breasts with Romano Cheese & Red Pepper Sauce on Moroccan Flat Breads

Time: 25 mins
Effort: Easy

2 chicken breasts flattened
1 tsp chopped fresh oregano
1 red pepper cut into large strips
4 thin slices Romano cheese
1 tbsp olive oil
Salt & pepper
1 cup cold water for deskinning the peppers
2 Moroccan flat breads split in half, lightly buttered

Flatten chicken breasts with a mallet, then season with salt, oregano & pepper and set aside on a plate.  Turn BBQ on to medium high and add red pepper strips. Cover and cook until first side is quite crisp. Turn the peppers and add the chicken breasts. Cover and grill, turning chicken once, until they are almost cooked. (See bbq cooking chart). Remove chicken onto a plate and in a medium bowl filled with the cold water add the peppers. Turn BBQ to low. Take the peppers out of the water, pat dry with paper towel and gently peel the skin off. Place them on a cutting board and chop them coarsely then in a small bowl blend with olive oil, salt & pepper. Grill the flatbreads until toasted on both sides, and return the chicken to the grill placing 2 slices of Romano cheese on each. Grill for approx. 5 minutes so they are well cooked and the cheese is almost melted. Remove everything from the grill. Spread some pepper sauce on one side of a flatbread and place a chicken breast with cheese on top. You may close it with the top of the flatbread to make a sandwich, or spoon some salad on it (as I did in the picture, with Red Bean Salad and yogurt).