Southwest seasoning(like Emeril's or any favorite)
Salt & Pepper, to taste
1medium-size orange bell pepper, seeded and sliced
1small yellow onion, sliced
2cupsshredded pepper Jack cheese
Preheat oven to 350 degrees F. Prepare the chicken by sprinkling the Southwest seasoning over the surface on all sides, along with salt and pepper.
Heat 1-2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken in the skillet for about 5-7 minutes on each side, until cooked through. Remove from the skillet to a plate, cover loosely with foil and let stand for 10 minutes before shredding. Set aside.
In the same skillet, add a little more olive oil then the onions and peppers. Cook over medium heat until just soft, tossing often to prevent sticking, about 5-7 minutes. Add the shredded chicken back to the skillet, reduce heat to medium-low and cook until heated through.
Meanwhile, arrange the bread slices on a baking sheet. Sprinkle half of the cheese evenly over each slice. Bake at 350 degrees F for 4 to 5 minutes or until cheese melts. Remove pan from the oven. Increase oven temperature to a high broil. Top the bread slices evenly with the shredded chicken mixture, then top with the remaining cheese. Broil for 5 to 7 minutes, or until the cheese is toasted golden and bubbly. Watch carefully to avoid burning. Serve immediately, open-faced with fork and knife.