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Basil Chicken and Vegetables on Focaccia
Yield: 4 Servings
1/2 c Mayonnaise
1/4 teaspoon Garlic powder
1/2 teaspoon Black pepper, divided
1 Loaf (16 oz.) focaccia or Italian bread sliced
4 Boneless skinless chicken breasts halves (about 1 1/4 pounds)
3 tablespoon Olive oil
2 cl Garlic, minced
1 1/2 teaspoon Dried basil leaves
1/2 teaspoon Salt
1 Green bell pepper, stemmed and cut into quarters
1 md Zucchini, cut lengthwise into 4 slices
2 Italian plum tomatoes, sliced
Combine mayonnaise, garlic powder and 1/4 tsp. black pepper in small bowl; set aside.
Cut focaccia into quarters. Cut each quarter horizontally in half; set aside.
Combine chicken, oil, garlic, basil, salt and remaining 1/4 tsp. black pepper in large resealable plastic food storage bag. Seal bag; knead to combine. Add bell pepper and zucchini; knead to coat.
Grill or broil chicken, bell pepper and zucchini 4 inches from heat source 6 to 8 minutes on each side or until chicken is no longer pink in center. (Bell pepper and zucchini may take less time.)
Top bottom half of each focaccia quarter with mayonnaise mixture, tomatoes, bell pepper, zucchini and chicken. Top with focaccia tops.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
