4 boneless, skinless chicken breast halves, cut in strips
6 tablespoons nonfat plain yogurt
4 teaspoons Dijon mustard
2 tablespoons grated Romano cheese
1/2 cup finely chopped cilantro leaves
4 tablespoons olive oil
1 large green bell pepper, julienned
1 large sweet red pepper, julienned
1 medium white onion, thinly sliced
6 large sandwich buns, sliced and toasted inside
6 large Romaine lettuce leaves
6 slices lowfat Swiss cheese

In small bowl, mix together yogurt, mustard, Romano cheese and cilantro; set aside. In large frypan, place olive oil over medium-high heat. Add chicken, green and red peppers and onion; stir-fry about 8 minutes or until fork can be inserted in chicken with ease. Brush each side of buns liberally with yogurt-cilantro mixture. Place 1 Romaine leaf on bottom part of each bun; top with slice of Swiss cheese. Add generous amount of chicken mixture and top of bun. Serve hot or wrap in plastic wrap and chill in refrigerator to serve cold. Makes 6 servings.

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Recipe from the National Chicken Council