Basil Chicken and Vegetables on Focaccia
Basil Chicken and Vegetables on Focaccia
YIELD Makes 4 servings
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INGREDIENTS
| 1/2 | cup mayonnaise |
| 1/4 | teaspoon garlic powder |
| 1/2 | teaspoon black pepper, divided |
| 1 | loaf (16 ounces) focaccia or Italian bread |
| 4 | boneless skinless chicken breasts (about 1-1/4 pounds) |
| 3 | tablespoons olive oil |
| 2 | cloves garlic, minced |
| 1‑1/2 | teaspoons dried basil |
| 1/2 | teaspoon salt |
| 1 | green bell pepper, cut into quarters |
| 1 | medium zucchini, cut lengthwise into 4 slices |
| 2 | Italian plum tomatoes, sliced |
PREPARATION:
- Combine mayonnaise, garlic powder and 1/4 teaspoon 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 teaspoon black pepper in large resealable 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 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 recipe appears in: Italian
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