Ingredients Jump to Instructions ↓

  1. 1 tablespoon lemon juice

  2. 1 tablespoon Dijon mustard

  3. 2 teaspoons olive oil

  4. 1 garlic clove, minced

  5. 1/4 teaspoon dried thyme

  6. 1/4 teaspoon dried marjoram

  7. 4 boneless skinless chicken breast halves (4 ounces each )


  9. 1 large onion, thinly sliced

  10. 1 teaspoon sugar

  11. 3/4 teaspoon fennel seed, crushed

  12. 1/4 teaspoon crushed red pepper flakes

  13. 1/8 teaspoon salt

  14. 1/8 teaspoon pepper

  15. 4 garlic cloves, minced

  16. 1 jar (7 ounces) roasted sweet red peppers, drained and sliced

  17. 1 tablespoon red wine vinegar


  19. 1 loaf (8 ounces) focaccia bread

  20. 4 teaspoons fat-free mayonnaise

  21. 4 slices reduced-fat Swiss cheese

Instructions Jump to Ingredients ↑

  1. Roasted Pepper Chicken Sandwiches Recipe photo by Taste of Home 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, 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.

  3. 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.

  4. 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.

  5. 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.


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