1/4 c. fresh lime juice
2 tsp. garlic, minced
1/2 tsp. ground cumin
Dash liquid red pepper seasoning
4 boneless, skinned chicken breast halves (1 lb.)
1 tbsp. vegetable oil
1 lg. onion, sliced
1 sweet green pepper, sliced
4 slices Monterey Jack cheese
4 rectangular club rolls or sm. submarine rolls, split
1 1/4 c. shredded lettuce leaves (optional)
1/3 c. bottled salsa (optional)

Combine the lime juice, garlic, cumin and red pepper seasoning in a medium-size bowl. Add the chicken. Refrigerate, covered, 30-60 minutes.

Meanwhile, heat oil in medium-size skillet over medium-high heat. Add onion and pepper; cook; covered, stirring occasionally, about 6 minutes. Uncover and cook 4 minutes or until tender. Preheat broiler. Broil chicken in preheated broiler 5 inches from heat for 12-15 minutes or until cooked through, turning halfway through. Top each chicken with slice of cheese. Broil 1 minute or until cheese is melted.

To serve, place chicken breast on bottom of roll. Spoon on pepper and onions and add lettuce and salsa if using. Serve the sandwiches immediately.