Grilled Chicken Focaccia Sandwich

Grilled Chicken Focaccia Sandwich

Grilled Chicken Focaccia Sandwich

The chicken marinade boosts the flavor in this tasty Chicken Focaccia Sandwich…..and it reheats very well.

  • 4 large boneless-skinless chicken breasts
  • 1 T fresh lemon juice
  • 1 T dijon mustard
  • 2 T olive oil
  • 1/4 t dried marjoram
  • 1/4 t dried thyme
  • 5 cloves, minced and divided
  • 1 c thinly sliced  onion
  • 1 t sugar
  • 3/4 t fennel seeds, crushed
  • 1/4 t red pepper, crushed
  • 1/4 t salt
  • 1 (12 0z) bottle roastd red bell peppers, drained and sliced
  • 1/8 t black pepper
  • 1 round 12″ loaf  rosemary focaccia, cut in half horizontally
  • 4 oz fontina cheese, thinly sliced

Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to about 3/4″ thickness using a meat mallet or rolling pin.  Combine juice, mustard, oil, marjoram, thyme, 1 minced clove of garlic and chicken in large zip-top plastic bag; seal.  Marinate in refrigerator at least 2 hours, turning occasionally.  Heat large nonstick skillet over medium heat  with a little olive oil.  Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, salt and pepper, and saute 1 minute.  Add roasted bell peppers, cook, stirring 5 minutes or until onions are tender.  Remove chicken from bag; discard marinade.  Grill chicken on medium heat 5 minutes on each side or until done.  Cool slightly, cut chicken into slices.  Arrange chicken slices on bottom half of bread, then pepper mixture and cheese slices.  Top with top half of bread, press lightly.  Place stuffed loaf on baking sheet and bake for about 5-7 minutes or until cheese melts.  Cut into squares and serve.

Note: You may substitute the large round loaf of focaccia bread with individual (hamburger-sized) focaccia rolls.

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  • Annabelle says:

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