Grilled Chicken And Roasted Red Pepper Sandwiches With Fontina Cheese Recipe

Name: Grilled Chicken And Roasted Red Pepper Sandwiches With Fontina Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound skinless, boneless chicken breast halves; 1 tablespoon fresh lemon juice; 1 tablespoon Dijon mustard; 2 teaspoons extravirgin olive oil; 1/4 teaspoon dried marjoram; 1/4 teaspoon dried thyme; 5 garlic cloves, minced and divided; Cooking spray; 1 cup vertically sliced onion; 1 teaspoon sugar; 3/4 teaspoon fennel seeds, crushed; 1/4 teaspoon crushed red pepper; 1/4 teaspoon salt; 1 (7-ounce) bottle roasted red bell peppers, drained and sliced; 1 tablespoon red wine vinegar; 1/8 teaspoon freshly ground black pepper; 1 (12-ounce) loaf rosemary focaccia, cut in half horizontally; 4 teaspoons low-fat mayonnaise; 3 ounces fontina cheese, thinly sliced

Servings: persons

1 pound skinless, boneless chicken breast halves
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons extravirgin olive oil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
5 garlic cloves, minced and divided
Cooking spray
1 cup vertically sliced onion
1 teaspoon sugar
3/4 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 (7-ounce) bottle roasted red bell peppers, drained and sliced
1 tablespoon red wine vinegar
1/8 teaspoon freshly ground black pepper
1 (12-ounce) loaf rosemary focaccia, cut in half horizontally
4 teaspoons low-fat mayonnaise
3 ounces fontina cheese, thinly sliced

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 saute 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.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound skinless, boneless chicken breast halves, 1 tablespoon fresh lemon juice, 1 tablespoon Dijon mustard, 2 teaspoons extravirgin olive oil, and more.

Yes, Grilled Chicken And Roasted Red Pepper Sandwiches With Fontina Cheese falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken And Roasted Red Pepper Sandwiches With Fontina Cheese

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