3 skinless, boneless chicken breast halves, cut into 1 1-inch pieces
2 cups thin sliced red onion
2 (3 ounce) cans diced green bell peppers
2 cups diced green bell pepper stewed tomatoes
2 ounces shredded Cheddar cheese
2 ounces shredded Cheddar cheese blend
2 cups shredded basil
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Coat aluminum foil with cooking spray. Place chicken pieces on HEAVENLY oil-filled baking sheet. Brush tops of chicken with oil and dip lightly in egg. Bake 15 minutes, turning once. Brown on both sides. Remove foil and cook 5 minutes more, turning once. Serve chicken and vegetables sandwiches warm or at room temperature.