Chicken Focaccia Sandwiches

Chicken Focaccia Sandwiches Recipe
Photo: Beau Gustafson
These delicious chicken focaccia sandwiches make a great weeknight meal and take just minutes to prepare.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 421
Caloriesfromfat 28 %
Fat 13.2 g
Satfat 4.6 g
Monofat 5.4 g
Polyfat 2.2 g
Protein 29.8 g
Carbohydrate 46.4 g
Fiber 2.4 g
Cholesterol 64 mg
Iron 3 mg
Sodium 586 mg
Calcium 143 mg

Ingredients

2 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt, divided
1 tablespoon olive oil
1/2 cup water
1 1/2 cups (1/4-inch-thick) slices red onion
2 1/2 cups red bell pepper strips (about 2 medium)
1/3 cup chopped green onions
10 ounce focaccia bread, cut in half horizontally
1/2 cup (2 ounces) shredded sharp cheddar cheese

Preparation

Cut each chicken breast half in half horizontally, and lightly coat chicken with cooking spray. Sprinkle Italian seasoning, garlic powder, black pepper, and 1/8 teaspoon salt over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Reduce heat to medium; add water. Cook 10 minutes or until chicken is done. Remove chicken from pan; keep warm.

Return pan to medium-high heat. Add red onion; sauté 2 minutes. Add bell pepper, green onions, and remaining 1/8 teaspoon salt; sauté 2 minutes or until tender.

Preheat broiler.

Place bottom half of focaccia on a baking sheet; top with chicken. Arrange onion mixture evenly over chicken; sprinkle with cheese. Broil 2 minutes or until cheese melts. Top with remaining bread; slice into 4 equal portions.

Note:

Russell Medberry & Kara Hamelly,

September 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note