Directions

• In a large resealable plastic bag, combine the first six ingredients;
• add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
• In a large nonstick skillet coated with cooking spray, cook and stir
• the onion, sugar and seasonings over medium heat until tender. Add
• garlic; cook 1 for 1 minute. Stir in roasted peppers and vinegar;
• cook 2 minutes longer. Remove from the heat; keep warm.
• Drain chicken if necessary, discarding any excess marinade. Using
• long-handled tongs, moisten a paper towel with cooking oil and
• lightly coat the grill rack.
• Grill chicken, covered, over medium heat or broil 4 in. from the heat
• for 4-7 minutes on each side or until a meat thermometer reads
• 170°. Cut into 1/2-in. strips.
• Cut focaccia bread 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.