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Photo: Beau Gustafson Photo by: Photo: Beau Gustafson

Chicken Focaccia Sandwiches

These delicious chicken focaccia sandwiches make a great weeknight meal and take just minutes to prepare.

Cooking Light SEPTEMBER 2005

  • Yield: 4 servings (serving size: 1 sandwich)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 421
  • Calories from fat: 28%
  • Fat: 13.2g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 5.4g
  • Polyunsaturated fat: 2.2g
  • Protein: 29.8g
  • Carbohydrate: 46.4g
  • Fiber: 2.4g
  • Cholesterol: 64mg
  • Iron: 3mg
  • Sodium: 586mg
  • Calcium: 143mg

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Chicken Focaccia Sandwiches Recipe