Roasted Pepper Chicken Sandwiches |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is such a wonderful, flavorful sandwich perfect for a casual dinner, special lunch, or when hosting a luncheon. It's sure to get rave reviews. -Laura Merkle of Dover, Deleware Ingredients:
1 tablespoon lemon juice |
1 tablespoon dijon mustard |
2 teaspoons olive oil |
1 garlic clove, minced |
1/4 teaspoon dried thyme |
1/4 teaspoon dried marjoram |
4 boneless skinless chicken breast halves (4 ounces each) |
pepper mixture: |
1 large onion, thinly sliced |
1 teaspoon sugar |
4 garlic cloves, minced |
3/4 teaspoon fennel seed, crushed |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 jar (7 ounces) roasted sweet red peppers, drained and sliced |
1 tablespoon red wine vinegar |
sandwiches: |
1 loaf (8 ounces) focaccia bread |
4 teaspoons fat-free mayonnaise |
4 slices reduced-fat swiss cheese |
Directions:
1. In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
2. In a large nonstick skillet coated with cooking spray, cook and stir onion and sugar over medium heat until tender. Add garlic and seasonings; cook for 1 minute. Stir in roasted peppers and vinegar; cook 2 minutes longer. Remove from the heat; keep warm.
3. Drain chicken if necessary, discarding any excess marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
4. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. Cut into 1/2-in. strips.
5. Cut focaccia in half lengthwise; spread mayonnaise over cut side of bread bottom. Layer with cheese, chicken strips and pepper mixture. Replace bread top; lightly press down. Grill, covered, for 2-3 minutes or until cheese is melted. Cut into four sandwiches. Yield: 4 servings.
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