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Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese

  • 4servings
  • 462calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound skinless, boneless chicken breast halves

  2. 1 tablespoon fresh lemon juice

  3. 1 tablespoon Dijon mustard

  4. 2 teaspoons extravirgin olive oil

  5. 1/4 teaspoon dried marjoram

  6. 1/4 teaspoon dried thyme

  7. 5 garlic cloves, minced and divided

  8. Cooking spray

  9. 1 cup vertically sliced onion

  10. 1 teaspoon sugar

  11. 3/4 teaspoon fennel seeds, crushed

  12. 1/4 teaspoon crushed red pepper

  13. 1/4 teaspoon salt

  14. 1 (7-ounce) bottle roasted red bell peppers, drained and sliced

  15. 1 tablespoon red wine vinegar

  16. 1/8 teaspoon freshly ground black pepper

  17. 1 (12-ounce) loaf rosemary focaccia, cut in half horizontally

  18. 4 teaspoons low-fat mayonnaise

  19. 3 ounces fontina cheese, thinly sliced

Instructions Jump to Ingredients ↑

  1. Place chicken between 2 sheets of heavy-duty plastic wrap, and pound to 3/4-inch thickness using a meat mallet or rolling pin.

  2. Combine juice, mustard, oil, marjoram, thyme, 1 garlic clove, and chicken in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.

  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add remaining 4 garlic cloves, onion, sugar, fennel, crushed red pepper, and salt, and sauté 1 minute. Add roasted bell peppers; cook 5 minutes or until onions are tender, stirring frequently. Stir in vinegar and black pepper.

  4. Prepare grill to medium-high heat.

  5. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Cool slightly; cut chicken into slices.

  6. Spread cut sides of bread evenly with mayonnaise. Arrange cheese on bottom half of bread. Arrange chicken and pepper mixture over cheese. Top with top half of bread; press lightly.

  7. Place stuffed loaf on grill rack; grill 3 minutes on each side or until cheese melts. Cut into quarters.

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