4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
1/4 cup butter, melted
2 tablespoons minced fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 Italian rolls (6 inches), split
1 cup fresh baby spinach
1/2 cup Alfredo sauce, warmed
Combine the Italian seasoning, salt and pepper; sprinkle over chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or a thermometer reads 170°, topping with red pepper strips during the last 3 minutes.
Meanwhile, in a small bowl, combine the butter, parsley, onion powder and garlic powder; brush over cut sides of rolls. Place cut side up on an ungreased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until lightly browned.
On each roll bottom, layer 1/4 cup spinach, 1 tablespoon Alfredo sauce, a chicken breast half and another tablespoon of Alfredo sauce. Replace roll tops.