| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Poultry, Vegetables, Barbecue |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Mayonnaise |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
ts |
Black pepper, divided |
| 1 |
|
Loaf (16 oz.) focaccia or Italian bread sliced |
| 4 |
|
Boneless skinless chicken breasts halves (about 1 1/4 pounds) |
| 3 |
tb |
Olive oil |
| 2 |
cl |
Garlic, minced |
| 1 1/2 |
ts |
Dried basil leaves |
| 1/2 |
ts |
Salt |
| 1 |
|
Green bell pepper, stemmed and cut into quarters |
| 1 |
md |
Zucchini, cut lengthwise into 4 slices |
| 2 |
|
Italian plum tomatoes,sliced |
INSTRUCTIONS
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.
Yield: 4 servings Typed in MMFormat by cjhartlin@email.msn.com
Source: Favorite Recipes Spice It Up!
Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Jun
12, 1999
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