From the Kitchen of:  Bonnie

Source:  Company's Coming Greatest Hits - Sandwiches and Wraps

 

4	large	boneless, skinless chicken breast halves
		water, to cover
1/2	tsp.	salt
2	medium	red peppers, roasted and peeled
2	tbsp.	margarine
2	tbsp.	all-purpose flour
1/4	tsp.	salt
1/8	tsp.	pepper
1/8	tsp.	cayenne pepper
1 1/4	cups	milk
2	tsp.	margarine
2	medium	zucchini, with peel, cut into thin fingers
2 1/2	tbsp.	margarine
8	slices	white or whole wheat bread, toasted

Place chicken in single layer in medium frying pan.
Add water and salt.  Cover.  Cook until tender.
Drain.  Cool to handle.  Shred chicken.
Cover to keep warm.

Pepper Sauce:
Cut red peppers in half lengthwise.  Remove seeds.  Broil, skin side up for about 10 minutes until charred black.  Turn and broil for about 10 minutes until edges are charred black.  Peel off skin and discard.  Cut up red pepper pieces.

Melt first amount of margarine in small saucepan.
Mix in flour, salt, pepper and cayenne pepper.
Stir in milk.  Heat until mixture is boiling and thickened.
Remove from heat.  Add red pepper.
Process in blender until smooth.
Return to saucepan.
Cover to keep warm.

Melt second amount of margarine in medium frying pan.  Add zucchini.
Saute for about 5 minutes.

Spread third amount of margarine on each toast slice.
Cut 4 toast slices in half.  Arrange 1 whole and 2 half slices of toast on each plate.
Cut each chicken breast half into 2 layers.
Arrange 2 pieces of chicken over each center slice of toast.
Spoon red pepper sauce over chicken.  Spoon zucchini over top.

Makes 4.