Open-faced grilled chicken sandwich

Open Faced Grilled Chicken Sandwich
(Heart Healthy!)


  • 6 Chicken Breasts
  • 8 oz Fresh Sliced Red Bell Pepper
  • 8 oz Fresh Sliced Green Bell Pepper
  • 8 oz Fresh Sliced Yellow Bell Pepper
  • 8 oz Fresh Sliced Sweet Red Onion
  • 1 Teaspoon Fresh Chopped Garlic
  • 6 oz Sweet Chili Sauce (use 3oz. for milder spice)
  • ½ Cup Orange Juice
  • 2 oz Fresh Chopped Cilantro
  • 2 Tablespoons Brown Sugar
  • ¼ Cup Lemon Juice
  • 1 Teaspoon Corn Starch
  • ½ Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • 1 Loaf La Brea Sour Dough Bread


  • Combine all ingredients except chicken and bread, mix well
  • Add Chicken, marinate 30 minutes
  • Bake bread at 450 degrees for 20 minutes
  • Cut thick slices from the bread and grill to toast
  • Remove Chicken from marinade and grill
  • Bring marinade to a boil and reduce to a simmer for 5 minutes
  • Slice chicken on an angle into thin slices, lay atop bread slices and spoon marinade mixture over top.

    About Deeelish! Meals Made Easy
    Web site:
    Phone: 650.325. 6325

    About Jami Stevens:
    Jami Stevens is a Bay Area native and a second generation Californian. She and her husband Jeff co-founded Deeelish! Meals Made Easy in Menlo Park, CA. Jami is responsible for recipe development and has collaborated with Chef Lev Dagan, an instructor at the prestigious California Culinary Academy to create over 200 recipes in the past 18 months.

    Jami hails from a large Greek family that instilled in her a love of food and family. Her grandfather was a Greek immigrant and a chef who owned several restaurants including the Capital Grill in San Francisco. Jami designs each month's menu, which includes locally sourced ingredients that showcase flavors and ingredients unique to the Bay Area. She continually tweaks the menu based on feedback from her family, three young children and friends. She coined the phrase "Eating is an experience. Enjoy it"

    Jami Graduated St. Mary's Moraga with a degree in business economics.

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