Roasted Pepper Chicken Sandwiches Recipe
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
- 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
- 4 garlic cloves, minced
- 1 teaspoon sugar
- 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
- 1 loaf (8 ounces) focaccia bread
- 4 teaspoons fat-free mayonnaise
- 4 slices reduced-fat Swiss cheese
- 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 the onion, garlic, sugar and seasonings over medium heat until tender. Stir in roasted peppers and vinegar; cook 2 minutes longer. Remove from the heat; keep warm.
- 3. Coat grill rack with cooking spray before starting the grill. Drain chicken if necessary, discarding any excess marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear. Cut into 1/2-in. strips.
- 4. 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.
1 each: 404 calories, 11g fat (3g saturated fat), 73mg cholesterol, 795mg sodium, 41g carbohydrate (8g sugars, 2g fiber), 35g protein.
Reviews for Roasted Pepper Chicken Sandwiches
© 2018 RDA Enthusiast Brands, LLC