French Bread Chicken Melts

I adapted these from a Cooking Light recipe. I used to make them all of the time but haven't in awhile. I need to make them soon! 

1 small onion, sliced

1 bell pepper, sliced

2 lb. boneless skinless chicken breasts, cut into strips

2 Tbsp. honey mustard or ranch dressing 

4 french bread rolls

4 slices of reduced fat provolone or swiss

1. Preheat broiler.

2. Season chicken with salt and pepper and saute until cooked through. Set aside.

3. Saute onion and bell pepper about 8 minutes or until tender, adding water 1 Tbsp. at a time to keep from scorching. Remove from heat. Add the chicken and dressing back to the pan. Set aside and keep warm.

4. Top bread with chicken mixture and cheese. Broil open faced, until cheese melts and bread is lightly toasted.

Serves 4.

1 serving=1/4 of the mixture on a roll and topped with cheese